Kasselergratin with cheese béchamel

Name: Kasselergratin with cheese béchamel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Broccoli; 400 g Carrots; 7-10 Tbsp Salt; 125 g Mozzarella; 4 released pork chops (approx. 250 g each); 7-10 Tbsp wooden skewers; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 3 TABLESPOONS Flour; 200 ml Milk; 75 g Gouda (grated); 25 g Gouda (grated); 7-10 Tbsp Pepper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

The mozzarella with which the slices of pork are filled provides a little surprise

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Broccoli
400 g Carrots
7-10 Tbsp Salt
125 g Mozzarella
4 released pork chops (approx. 250 g each)
7-10 Tbsp wooden skewers
2 TABLESPOONS Oil
2 TABLESPOONS Butter
3 TABLESPOONS Flour
200 ml Milk
75 g Gouda (grated)
25 g Gouda (grated)
7-10 Tbsp Pepper

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 3⁄4 l boiling salted water for about 5 minutes. Drain, collect the cooking water and measure approx. 1⁄2 l of it. Drain the vegetables.
2
Cut mozzarella into 8 slices. Dab the meat dry and cut a deep pocket into each slice. Fill each slice with 1 slice of mozzarella and pin with wooden skewers. Heat oil in a pan. Brown the meat on each side. Place in a casserole dish.
3
Melt the butter in a pot. Sprinkle flour over it and sweat it. Gradually stir in measured cooking water and milk and simmer for about 5 minutes. Melt 75 g Gouda in it. Season with salt and pepper.
4
Mix the vegetables with béchamel sauce and spread over the meat. Pluck the rest of the mozzarella and sprinkle the rest of the Gouda over the meat. Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes.