John Myers
Leek Moussakka
The perfect leek moussakka recipe with a picture and simple step-by-step instructions.
- 1 kg Leek
- 8 St. Medium sized potatoes
- 3 St. Onions
- 200 g Cooked ham
- 1 tsp Whole caraway seeds
- Salt, pepper, cooking oil
- 2 St. Eggs
- 200 ml Milk
- 200 ml Cream
- 100 g Grated mozzarella
- 1 tsp Lovage
- Cut the leek into slices and briefly blanch in salted water. Drain.
- Cut the potatoes into thin slices.
- Dice the onions and sauté in a little cooking oil until translucent. Also cut the ham into cubes. Add to the onions. Steam along. Season to taste with salt and pepper.
- Add the leek and steam everything for about 10 minutes. Add the caraway seeds and lovage. Then remove from the hotplate.
- Spread the potato slices on a greased baking dish (only half). Then add the leek and cover with the second half of the potato slices.
- Whisk the eggs, cream, milk and mozzarella, season with salt and pepper and pour over the potatoes. Bake for about 1 hour, depending on the oven.
Facebook Comments