Leek puree casserole

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 4 stalk(s) leeks
• 125 g sour cream
• 125 ml milk
• 8 slice(s) bacon, thinly sliced, more if needed
• 4 slice(s) Gouda, thinly sliced, more if needed
• Salt
• nutmeg
• 1 tbsp thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Simple and delicious!

Peel, wash, and chop the potatoes, then boil in salted water for about 20 minutes. Cut the trimmed leeks into 15 cm long pieces, wash, and boil in salted water for 6-8 minutes. Drain and let them drain. Wrap each leek with 1 slice of bacon, 1 slice of Gouda, and another slice of bacon. Drain the cooked potatoes and mash them with the sour cream and milk. Season with salt and nutmeg. Place the mashed potatoes in a greased dish. Arrange the wrapped leeks on top. Sprinkle with a little thyme. Bake in a preheated oven (200°C) for 20-25 minutes until golden brown.