Potato Cabanossi casserole

Name: Potato Cabanossi casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg baby potatoes; 1 collar Spring onions; 20 g Butter or margarine; 20 g Flour; 1/8 l Vegetable broth (instant); 1/8 l Milk; 100 g Cream processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (250 g; Italian garlic sausage) Cabanossi; 30 g grated gouda cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg baby potatoes
1 collar Spring onions
20 g Butter or margarine
20 g Flour
1/8 l Vegetable broth (instant)
1/8 l Milk
100 g Cream processed cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (250 g; Italian garlic sausage) Cabanossi
30 g grated gouda cheese

Directions

1
Wash the potatoes thoroughly and cook in water for about 15 minutes. Clean and wash spring onions and cut them diagonally into rings. Melt the fat in a pot. Sweat flour in it. Stir in stock and milk bit by bit. Bring sauce to the boil. Heat up processed cheese in it.
2
Season with salt and pepper. Cut the cabanossi diagonally into slices. Drain potatoes, rinse with cold water and peel. Put the potatoes, spring onions and cabanossi in a flat casserole dish. Pour cheese sauce over it. Sprinkle with Gouda. Bake in a preheated oven (electric: 200 ° C / gas: level 3 25-30 minutes
3
Mills: Zassenhaus