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Potato and Vegetable Casserole Hollandaise

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Potato and Vegetable Casserole Hollandaise

The perfect potato and vegetable casserole hollandaise recipe with a picture and simple step-by-step instructions.

  • 350 g Potatoes
  • 250 g Jagdwurst
  • 1000 g Emperor vegetables (frozen)
  • 250 g Gouda (grated or sliced)
  • 500 ml Hollandaise sauce
  • 1 Pc. Onion
  • Clarified butter
  • Butter
  • Pepper
  • Salt
  1. Peel the potatoes, cut them into slices and pre-cook them in salted water
  2. Pre-cook the TK vegetables in salted water
  3. Cut the sausage and onion into small cubes and fry both lightly in clarified butter
  4. Put the butter flakes in a baking dish
  5. Layer the potato slices
  6. Layer a layer of cooked vegetables
  7. Add part of the sausage and onion mixture
  8. Layer the potatoes, vegetables and sausage alternately until everything is used up
  9. Mix the hollandaise sauce with pepper
  10. Pour the sauce over the potato, vegetable and sausage mixture
  11. Cover generously with cheese
  12. Preheat stove: convection, 180 degrees Celsius
  13. Put the casserole in the oven for 20 to 30 minutes
  14. Remove when the cheese is lightly browned
  15. Bon appetit! (My family loved it, even everyone. ;-))
Dinner
European
potato and vegetable casserole hollandaise

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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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