Potato and leek casserole with Gouda

Name: Potato and leek casserole with Gouda
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, black pepper; 250-300 g Leeks (leek); 1-2 (approx. 200 g) Apples; 1 TABLESPOON Lemon juice; 6 thin slices of breakfast bacon; 250 g Sour cream or crème fraîche; 100 ml Milk; 1 Egg (Gr. L); 1 TEASPOON dried thyme; 100 g Gouda (e.g. medieval); 7-10 Tbsp Grease; 1/2 TEASPOON pink berries (pepper-like spice)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

750 g Potatoes
7-10 Tbsp salt, black pepper
250-300 g Leeks (leek)
1-2 (approx. 200 g) Apples
1 TABLESPOON Lemon juice
6 thin slices of breakfast bacon
250 g Sour cream or crème fraîche
100 ml Milk
1 Egg (Gr. L)
1 TEASPOON dried thyme
100 g Gouda (e.g. medieval)
7-10 Tbsp Grease
1/2 TEASPOON pink berries (pepper-like spice)

Directions

1
Peel, wash and slice the potatoes. Precook in salted water for about 10 minutes
2
Leek clean, wash, lengthwise halve and cut into pieces. Add to the potatoes about 2 minutes before the end of the cooking time and cook. Then drain everything well
3
Wash apples, remove seeds (e.g. with a cookie cutter) and cut into slices. Sprinkle with lemon juice. Halve the bacon. Mix sour cream, milk and egg. Season with salt, pepper and thyme. Coarsely grate Gouda
4
Fill potatoes, leek, apples and bacon into a greased casserole dish. Pour egg sour cream over it, sprinkle with Gouda. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas mark 3) for 30-40 minutes until golden brown. Garnish with pink berries as desired