Baked potatoes with leek and carrot cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, dab dry and place on a baking tray. Cut them crosswise, sprinkle them all around with oil and season with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Clean and wash the leek, cut it in half lengthwise and cut it into strips. Peel and wash the carrots, quarter them lengthwise and cut into pieces.

2. 2

   Clean, wash and halve the mushrooms. Melt 1 tablespoon butter in a pot, add prepared vegetables and fry until translucent. Take out vegetables. Melt 2 tbsp. butter in a pot, dust with flour and sauté. Deglaze with stock and cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper, fold in vegetables. Take potatoes out of the oven and let them cool down a little. Grate cheese.

3. 3

   Deglaze with stock and cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper, fold in vegetables. Take potatoes out of the oven and let them cool down a little. Grate cheese. Press potatoes a little bit apart and put them into a suitable casserole dish. Pour sauce and vegetables over the potatoes, sprinkle with cheese and bake in the oven at the same temperature for 12-15 minutes

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
570 kcal

CARBS
50 g

FATS
33 g

PROTEINS
16 g