Leek gratin with mince

Name: Leek gratin with mince
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Leeks (leek); 1 Onion; 2 TABLESPOONS + some oil; 500 g mixed mince; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (Gr. M); 1/4 l Milk; 1-2 TEASPOONS grainy mustard

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Leeks (leek)
1 Onion
2 TABLESPOONS + some oil
500 g mixed mince
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (Gr. M)
1/4 l Milk
1-2 TEASPOONS grainy mustard

Directions

1
Clean, wash and cut the leek into rings. Peel and finely chop the onion. Heat 1 tablespoon of oil in a large frying pan. Fry the minced meat in it in portions until crumbly. Fry the onion briefly. Sweat on tomato paste. Season with salt and pepper and take out. Heat 1 tbsp. oil in the frying fat. Steam the leek in it for about 5 minutes, season
2
Mix leek and minced meat and pour into an oiled casserole dish. Whisk eggs, milk and mustard. Season with salt and pepper and pour over the mince. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes. Serve with a dash of crème fraîche and a crisp salad
3
Drink: cold beer