Leek casserole

Ingredients for 4 servings:

• 750 g potatoes
• salt water
• 2 stalk(s) leeks, medium-sized
• 2 cans of meat (breakfast meat, 340 g each)
• 70 g butter or margarine
• nutmeg
• Salt and pepper, white
• 20 g flour
• ½ liter of milk
• 50 g cheese (Gouda, medium-aged)
• ½ bunch parsley
• Fat for the mold

Instructions

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

Leek and potato casserole

Peel the potatoes and cook in salted water. Trim, wash, and slice the leek into rings. Dice the meat. Heat 20g of fat and brown the leek and meat. Season with salt and pepper. Heat 30g of fat. Sauté the flour in it. Deglaze with 1/4 l milk and bring to a boil. Grate the cheese. Remove 2 tablespoons and set aside. Dissolve the rest in the sauce. Bring the remaining milk to a boil. Drain the potatoes. Add the milk and the remaining fat and mash everything with a masher. Season with salt and nutmeg. If you’re in a hurry, you can also use mashed potatoes from a packet. Grease an ovenproof dish and spread the mashed potatoes in it. Place the meat and leek on top and cover with cheese sauce. Bake in a preheated oven (top/bottom heat: 225°C, gas mark 4, fan oven: 180°C) until the casserole is lightly browned (approx. 8 minutes). Sprinkle the remaining cheese over the casserole and bake for another 5 minutes, until the cheese has melted. Finely chop the parsley and sprinkle over the casserole.