Nuremberg potato casserole

Ingredients for 4 servings:

• 300 g pork sausage (Nuremberg sausages)
• 150 g bacon, streaky, diced
• 2 stalk(s) leeks (medium sized stalks)
• 10 m.-sized potatoes
• 3 tbsp margarine
• 4 tbsp flour
• 375 ml milk
• 1 tsp broth, granulated
• Salt
• Pepper, freshly ground
• nutmeg
• 250 g cheese (Emmental), grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, fry the diced bacon thoroughly and fry. Slice the sausages, add them, and fry until nicely browned all over. Meanwhile, trim the leek, cut into strips or rings, and briefly sauté in a little water. Heat the margarine in a separate saucepan, sauté the flour, and deglaze with milk (or the leek stock if desired). Season with salt, pepper, and nutmeg. Peel the potatoes and slice them very thinly. First, pour the bacon and sausage mixture into a baking dish, then spread the well-drained leek over it. Arrange the potato slices on top and then pour the roux over it. Bake in a preheated oven at 200°C for about 25 minutes. Sprinkle with grated cheese and bake for another 15-20 minutes (until the cheese is golden brown). Serve immediately.