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Leek and potato casserole

updated

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Ingredients for 4 servings:

  • 1 kg leek
  • 500 g potatoes
  • 300 g meat sausage
  • 1 onion(s)
  • 1 cup of cream
  • 1 cup sour cream
  • 1 vegetable stock cube
  • 3 slices of medium-aged Gouda cheese
  • Paprika powder
  • nutmeg
  • salt and pepper
  • 1 tbsp oil

Instructions

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

with meat sausage

Clean the leeks and potatoes. Cut the leeks into approximately 1 cm rings. Dice the potatoes. Cook both together for about 20 minutes until al dente. Drain the water and transfer the two vegetables to a casserole dish. Finely dice the onions and sauté in oil until translucent. Dice the sausage and add it to the onions, frying briefly. Then mix with the cream and sour cream, season with plenty of paprika, salt, pepper, and nutmeg, and bring everything to a boil. Pour this sauce over the vegetables. Cover with 3 slices of Gouda cheese. Bake in the oven at 180°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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