Potato-Casseler gratin

Name: Potato-Casseler gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes (waxy); 180 g Spring onions; 750 g released Kasseler cutlet; 30 g Butter or margarine; 20 g Flour; 150 g Whipped cream; 250 ml Vegetable broth (instant); 150 g Raclette cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes (waxy)
180 g Spring onions
750 g released Kasseler cutlet
30 g Butter or margarine
20 g Flour
150 g Whipped cream
250 ml Vegetable broth (instant)
150 g Raclette cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. In the meantime, clean and wash the spring onions and cut them into fine rings. Cut the smoked pork loin into 1 cm thick slices.
2
Heat the fat in a pot, sauté the spring onions in it and dust with flour. Add cream and stock while stirring and bring to the boil. Let the sauce simmer for about 3 minutes. Stir 100 g cheese into the sauce and melt in it.
3
Season the sauce with pepper and nutmeg. Drain the potatoes, rinse with cold water and peel. Cut the potatoes into slices and layer them together with the celery slices in a fan shape in a flat, greased casserole dish.
4
Pour the cheese sauce evenly over it and sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve garnished with parsley.