Potato and leek casserole

Ingredients for 8 servings:

• 2 ½ kg potato(s), waxy
• 6 stalk(s) leeks
• 1 kg minced meat, mixed
• 300 g cheese (Gouda), grated
• 1 cup sour cream
• 1 cup of sweet cream
• 1 tbsp paprika powder, sweet
• 1 tsp nutmeg
• 2 tbsp broth, granulated
• salt and pepper
• margarine

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the potatoes in their jacket potatoes and then slice them. Trim the leeks, slice them into rings, and sauté them in a pan with a little fat and some of the granulated stock, covered, until tender. Remove the leeks from the pan and fry the minced meat with the remaining granulated stock, nutmeg, and paprika. Mix in the sour cream and sweet cream, then add the leeks (you can also do this in a bowl if the pan is too small). Season the mixture with salt and pepper. Arrange the potato slices in a greased baking dish, then add some of the minced meat and leek mixture. Add another layer of potatoes and cover with the mixture. Repeat this process until all the ingredients are used up. Sprinkle the cheese on top and bake at 180°C (fan oven) until the cheese is golden brown. If the ingredients have already cooled, we recommend covering the dish and letting the casserole heat up properly.