Potato, leek and minced meat casserole

Ingredients for 4 servings:

• 500 g minced beef
• 250 g potato(s), waxy
• 250 g leek
• 50 g flour
• 50 g butter
• 200 ml beef broth
• 100 ml milk
• 50 ml cream
• 150 g grated cheese, e.g. Gruyère
• nutmeg
• salt and pepper
• e.g. freshly chopped parsley
• 1 bunch of spring onions

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Mix the softened butter with the flour until smooth. Heat the milk in a saucepan, stir in the butter mixture, bring to a boil, and stir in the stock. Add the parsley and simmer for 3 minutes, stirring constantly, then set the pan aside. Thinly slice the potatoes and set aside. Finely chop the leek and spring onions. Brown the minced meat in a larger saucepan, then add the leek and spring onions and sauté. Meanwhile, preheat the oven to 200 degrees Celsius. Add the potato slices and sauté briefly, then add the sauce and cream and simmer briefly. Season with nutmeg, salt, and pepper. Transfer the entire mixture to a baking dish, sprinkle with the cheese, and bake for about 25 minutes using top/bottom heat. The casserole also tastes great with broccoli, cauliflower, or similar.