John Myers
Casserole: Potato – Leek Casserole
The perfect casserole: potato – leek casserole recipe with a picture and simple step-by-step instructions.
- 450 g Waxy potatoes
- Salt
- 350 g Fresh leek
- 25 g Margarine
- 3 tbsp Flour
- 500 ml Low fat milk
- 250 ml Water from the sausages
- 4 Debreziner preserve
- 100 g Grated Emmental
- Wash the potatoes, cook them in salted water, peel them and cut them into slices. Cut the leek into slices and wash thoroughly. Cut the sausages into slices.
- Heat the margarine, stir in the flour and deglaze with the milk and sausage water. Stir thoroughly and simmer gently for another 5 minutes while stirring.
- Place the potato slices in a flat baking dish, spread the leek over them, spread the sausage slices on top, pour the sauce over them and sprinkle with the cheese.
- Bake the casserole on the middle rack at 180 ° C for 30-40 minutes until the cheese is golden brown.
Facebook Comments