Summary

Ingredients

• 800 g potato (s)
• 3 leeks, medium-sized, cut into rings
• 5 carrot (s), diced
• Salt and pepper, whiter
• 1 onion (s), diced
• 250 g minced beef
• 1 egg (s)
• 3 tablespoon breadcrumbs
• oil
• 200 g crème fraîche or sour cream
• 1 teaspoon vegetable stock, (instant)
• 300 g cream cheese
• 3 egg yolks
• nutmeg
• 5 slices processed cheese

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Instructions

1. Cook the potatoes in their skins for 20 minutes. Cook the carrots in salted water for about 5 minutes. After 3 minutes add the leek. Drain the vegetables, collecting the vegetable stock. Rinse the vegetables ice cold.
2. Knead the minced meat with onions, egg, breadcrumbs, salt and pepper and shape into balls. Fry all over in oil.
3. Drain, rinse and peel the potatoes.
4. Heat the crème fraîche with 1/4 l vegetable stock and the instant stock. Melt the cream cheese in the sauce while stirring. Remove from heat, add the egg yolks and season with salt, pepper and nutmeg. Cut the potatoes into slices and layer them alternately with the carrots and the leek in a greased dish, each with a little sauce. Place the meatballs on top and spread the cheese slices on top. Bake in the oven preheated to 175 ° for 30 minutes!
5. Tip: also tastes good with pasta!