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Kasseler Gratin with Leek Cream

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Kasseler Gratin with Leek Cream

The perfect kasseler gratin with leek cream recipe with a picture and simple step-by-step instructions.

  • 2 Rods Leek
  • 3 tbsp Oil
  • 4 Discs Kasseler neck approx. 125 gr.
  • 4 Discs Toast
  • Fat for the shape
  • 2 tbsp Flour
  • 200 ml Cream
  • 0,25 liter Milk
  • 100 g Grated cheese
  • Pepper, nutmeg
  1. Clean and wash the leek and cut into rings. Heat 2 tablespoons of oil in a pan. Fry the smoked pork chops on each side for approx. 2-3 minutes. Toast bread and place in a greased baking dish. Put the meat on top.
  1. Heat 1 tablespoons of oil in the frying fat. Sauté the leek for about 4 minutes while turning. Dust with flour and sauté briefly. Pour in the cream and milk, bring to the boil and simmer gently for about 4 minutes. Season with pepper and nutmeg. Pour the leek with sauce over the meat. Sprinkle cheese on top.
  1. Bake in a preheated oven at approx. 200 ° C. for about 8-10 minutes.
Dinner
European
kasseler gratin with leek cream

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Written by John Myers

Professional Chef with 25 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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