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Potato and leek casserole

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Ingredients for 2 servings:

  • 450 g potatoes, waxy
  • 450 g leek
  • 200 g salami, in one piece
  • 100 ml milk
  • 250 ml cream
  • 4 egg yolks
  • salt and pepper
  • Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 52 minutes; Total time approx. 1 hour 7 minutes

Use a cucumber peeler to cut the potatoes into evenly thin slices. Cook in boiling, lightly salted water for about 7 minutes. Drain and transfer to a larger bowl. Cut the leek into evenly thin rings and stir in. Dice the salami and mix lightly with the vegetables. Place everything in a coated or greased casserole dish. Whisk together the cream, milk, and egg yolk and season generously with the spices. Spread the topping evenly over the casserole. Preheat the oven to 200°C (top/bottom heat) and cook the casserole for about 15 minutes. Cover with aluminum foil and cook for another 30 minutes.

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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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