Summary

Ingredients

• 500 g potato (s)
• 1 leek
• 150 g reen spelled, crushed
• 300 ml vegetable stock
• 1 onion (s)
• 1 clove garlic
• 0.5 ½ bunch parsley
• 2 egg (s)
• 100 ml Sangrita picante
• 200 ml sour cream
• 200 g Gouda, older
• salt and pepper
• Paprika powder, noble sweet
• Fat for the shape

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Instructions

1. Bring the green spelled meal with the vegetable stock to the boil and simmer for about 10 minutes. Then cover the pot and let the porridge swell for half an hour.
2. In the meantime, peel and wash the potatoes and cut them into thin slices. Cook in salted water for a few minutes.
3. Clean and wash the leek and cut into thin rings. Finely chop the onion and parsley, squeeze the garlic clove and stir into the gruel porridge together with an egg and the sangrita. Season well with salt, pepper and the paprika powder.
4. For the topping, whisk the sour cream with the second egg and season with pepper and salt, possibly adding a dash of Sangrita.
5. Grease a flat baking dish well with butter. Layer in several layers, one after the other, with the green spelled pulp, the potato slices and the leek. Finally pour the glaze over it and sprinkle with the freshly grated Gouda cheese.
6. Bake in a preheated oven at 220 ° C top / bottom heat for about 20 minutes.