Summary

Ingredients

• 1 kg potato (s)
• 200 g cream
• 250 ml milk
• 1 leek
• 4 turkey schnitzel (approx. 150 g each)
• 4 slices bacon (breakfast bacon)
• 4 slices cheese (Gouda)
• 250 ml chicken broth, (instant if necessary)
• 2 teaspoons lemon juice
• salt and pepper
• Sauce thickener, lighter
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes and cut into thin slices. Layer these in a buttered baking dish. Season with salt, pepper and nutmeg. Mix 100 ml cream and milk (if you like, you can stir in a pressed clove of garlic) and pour over the potatoes. Cook in a preheated oven at 200 ° for approx. 45 minutes.
2. Wash the leek and cut in half lengthways. Blanch the leek and drain. Knock the turkey schnitzel flat and season. Top the schnitzel with the leek, bacon and cheese. Roll up and secure with wooden skewers. Fry all over in a pan in well-hot oil. Pour in the broth and stew for 20 minutes.
3. Take out meat. Add the rest of the cream to the stock and bring to the boil. Season with lemon juice, salt and pepper. Cut open the rolls and serve with the gratin and sauce.