Béchamel potatoes au gratin with Kasseler

Name: Béchamel potatoes au gratin with Kasseler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg baby potatoes; 375 g Leeks (leek); 350 ml Vegetable broth (instant); 300 g Boneless pork chop; 40 g Butter or margarine; 30 g Flour; 200 ml Milk; 1 TEASPOON dried marjoram; 2 TABLESPOONS grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g grated medieval Gouda cheese; 7-10 Tbsp fresh marjoram

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg baby potatoes
375 g Leeks (leek)
350 ml Vegetable broth (instant)
300 g Boneless pork chop
40 g Butter or margarine
30 g Flour
200 ml Milk
1 TEASPOON dried marjoram
2 TABLESPOONS grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g grated medieval Gouda cheese
7-10 Tbsp fresh marjoram

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for 15-20 minutes. Meanwhile clean, wash and cut leek into rings. Bring the stock to the boil and cook the leek for 5-6 minutes.
2
Pour onto a sieve and collect the broth. Cut the cured pork into cubes. Heat 10 g fat in a saucepan and braise the diced Kasseler in it. Take them out and put the rest of the fat in the pot
3
Sweat flour in it, add broth and milk while stirring and bring to the boil. Add marjoram and let the sauce simmer for 4-5 minutes. Stir in mustard and season with salt and pepper. Add leek and smoked pork loin to the sauce.
4
Drain the potatoes, rinse under cold water and peel the skin. Put the potatoes in a greased casserole dish, pour the sauce over them and sprinkle with cheese. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes.
5
Serve garnished with fresh marjoram as desired.