Minced meat and leek gratin

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 800 g minced meat, mixed or just minced beef
• 800 g leek
• 1 tbsp, heaped tomato paste
• 250 ml cream
• 200 ml leek stock
• 1 tbsp flour
• 2 tbsp cheese, grated
• some oil for frying
• e.g. salt and pepper
• e.g. nutmeg, freshly grated
• n. B. Broth powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 hours 40 minutes; Total time approx. 6 hours 55 minutes

for a casserole dish

Wash the leek and cut into 15 cm long pieces. Blanch the leek pieces in salted water for about 10 minutes. Remove and reserve the liquid. In the meantime, finely chop the onion and garlic or press the garlic. Sauté the onion and garlic in a frying pan with a little oil until translucent. Add the minced meat and fry until crumbly. Season with nutmeg, pepper, salt, and stock powder, if desired. Sprinkle the flour over the leek and add the tomato paste. Add the cream and simmer for about 5 minutes. Pour in 1-1.5 ladles of the leek cooking water. Pour the minced meat mixture into a gratin dish. Place the leek stalks on top. The minced meat should be completely covered. Sprinkle with grated cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Serve with potatoes cooked in the leek liquid. Approx. 700 kcal per serving.