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Leberkäse and Potato Gratin

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Leberkäse and Potato Gratin

The perfect leberkäse and potato gratin recipe with a picture and simple step-by-step instructions.

  • 400 g Leberkäse cut into strips
  • 5 small Freshly peel and chop onions
  • 1 Yellow-Clean peppers, wash + dice
  • 1 Red-Clean peppers, wash + dice
  • 2 packet Tomato Al Gusto
  • 2 Grated carrots
  • Salt and pepper
  • 10 Jacket potatoes cooked + cut into slices
  • 250 g Grated Emmental
  • Some plant cream
  1. In a high pan in the heated fat, fry the meat loaf and onions, add the paprika and continue to fry for approx. 10 minutes.
  2. Add Al Gusto and stir in the carrots, bring to the boil and season with salt and pepper. If you like, you can thicken it up a bit.
  3. Then carefully fold in the potato slices, bring to the boil again, transfer to a baking dish, sprinkle with cheese and bake in the oven at 180 ° C (fan oven) for about 20-30 minutes until the cheese is golden yellow and crusty.
Dinner
European
leberkäse and potato gratin

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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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