Kasseler gratin with cheese béchamel

Name: Kasseler gratin with cheese béchamel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Broccoli; 400 g Carrots; 7-10 Tbsp Salt; 125 g Mozzarella cheese; 4 thick slices of pork loin (approx. 250 g each); 2 TABLESPOONS Oil; 2 TABLESPOONS Butter or margarine; 3 TABLESPOONS Flour; 200 g Whipped cream; 100 g grated gouda cheese; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Broccoli
400 g Carrots
7-10 Tbsp Salt
125 g Mozzarella cheese
4 thick slices of pork loin (approx. 250 g each)
2 TABLESPOONS Oil
2 TABLESPOONS Butter or margarine
3 TABLESPOONS Flour
200 g Whipped cream
100 g grated gouda cheese
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel the stalk and cut into thin slices. Clean, peel and chop the carrots. Cook carrots and broccoli in boiling salted water for about 5 minutes.
2
Pour off, catch the broth. Quench vegetables cold and let them drain. Cut mozzarella into slices. Measure out approx. 500 ml stock.
3
Dab the meat dry and cut a deep pocket into each slice. Fill each slice with a slice of mozzarella and pin it firmly with wooden skewers. Heat oil in a pan. Brown the meat on each side.
4
Place in a casserole dish. Melt the fat in a pot. Sprinkle flour over it and sauté while stirring. Gradually stir in the measured stock and cream, simmer for about 5 minutes.
5
Stir in 75 g Gouda. Stir the vegetables into the béchamel sauce, spread everything over the meat. Coarsely chop the remaining mozzarella, sprinkle with 25 g Gouda over the meat. In a preheated oven (electric cooker: 200 °C/ U
6
manufacturer) cook for 20-25 minutes.