Baked béchamel potatoes with meat sausage

Ingredients for 4 servings:

• 1 kg potatoes, small
• 1 m.-sized onion(s)
• 40 g butter or margarine
• 30 g flour
• 250 ml milk
• 1 tbsp broth, clear (instant)
• Salt
• Pepper, white
• Nutmeg, grated
• 2 stalk(s) leeks
• 200 g meat sausage
• Fat
• 100 g cheese (Gouda), medium-aged
• 250 ml water

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Wash the potatoes and boil for about 20 minutes. Peel and finely dice the onion. Heat 30g of fat in a saucepan. Sauté the onion until translucent, sprinkle with flour and sweat until golden brown. Deglaze with 500ml water and milk. Bring to a boil while stirring. Stir in the stock and dissolve. Season generously with salt, pepper, and nutmeg. Trim and wash the leek and cut into rings. Remove the skin from the sausage, halve lengthwise, and slice. Heat 10g of fat in a pan. Brown the leek and sausage in it. Season with salt and pepper. Rinse the potatoes, let cool slightly, and peel. Place the leek and sausage in a greased ovenproof dish. Pour the sauce over the leek and sausage. Grate the cheese and sprinkle over the cheese. Bake in a preheated oven (electric oven: 200 °C / fan oven: 175 °C / gas mark 3) for 30 minutes until golden brown.