John Myers
Contents
show
WuPoGra – Casserole
The perfect wupogra – casserole recipe with a picture and simple step-by-step instructions.
For the sauce
- 300 ml Milk
- 200 ml Whipped cream
- 4 tbsp Butter
- 4 tbsp Flour
- 1 piece Peeled garlic clove
- 0,5 Msp Ginger powder
- 1 tsp Dried thyme
- Salt
- Pepper
- Nutmeg
Remaining ingredients
- 450 g Waxy potatoes
- 120 g Green frozen peas
- 100 g Poultry sausage
- 50 g Grated cheese
- 20 g Grated Parmesan
Boil the sauce
- Melt the butter in a saucepan. Then add the flour and stir. Sweat the flour for about 1 minute while stirring. Remove the pan from the fire, stir in the milk and whipped cream (make sure that no lumps form). Put the pot back on the fire and bring to the boil while stirring. Cook the sauce until it thickens. Then squeeze the garlic clove and season with the remaining spices.
Further preparations
- 2 Grease small or larger baking dishes with butter. Peel the potatoes with the peeler and cut or slice them into thin slices. Divide the potatoes, depending on how many baking dishes are used. If the shape is divided into 3 equal parts. Cut the poultry sausage into thin slices. Thaw the peas if possible. (Can also be thawed out) Preheat the stove to 175 ° C (convection).
Prepare the casserole
- Spread some sauce on the bottom of the pan. Layer some of the potatoes in flakes and just cover them with sauce. Then completely layer the poultry sausage on top. Cover these with sauce too. Then layer the next part of the potatoes in flakes and cover with the sauce again. Scatter the peas on top and put the last layer of potatoes on top. Finally, cover them with sauce and serve with the Parmesan and grated cheese. Bake in a preheated oven at 180 ° C (convection) for about 30 – 35 minutes.
Facebook Comments