Pinktroublebees Vegetable – Potato – Gratin

Ingredients for 4 servings:

• 800 g potatoes
• 3 stalk(s) leeks, medium-sized, cut into rings
• 5 carrots, diced
• Salt and pepper, white
• 1 onion(s), diced
• 250 g minced beef
• 1 egg(s)
• 3 tbsp breadcrumbs
• oil
• 200 g crème fraîche or sour cream
• 1 tsp vegetable broth (instant)
• 300 g cream cheese spread
• 3 egg yolks
• nutmeg
• 5 slices of processed cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with meatballs

Boil 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, reserving the vegetable stock. Refresh the vegetables in ice-cold water. Knead the minced meat with the onion, egg, breadcrumbs, salt, and pepper, and form into balls. Brown them all over in oil. Drain the potatoes, refresh them, and peel them. Heat the crème fraîche with 1/4 l vegetable stock and the instant broth. Melt the cream cheese in the sauce, stirring constantly. Remove from the heat, add the egg yolks, and season with salt, pepper, and nutmeg. Slice the potatoes and layer them alternately with the carrots and leek in a greased dish, basting each with a little of the sauce. Place the meatballs on top and arrange the cheese slices on top. Bake in a preheated oven at 175°C for 30 minutes! Tip: Also delicious with pasta!