Potato-Casseler-Pan

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Let cool and cut into thick slices. In the meantime clean, wash and cut the leek into pieces. Blanch in boiling salted water for about 5 minutes and drain. Wash, clean and halve the mushrooms.

2. 2

   Wash the smoked pork loin, dab dry and cut into cubes. Heat clarified butter in a large pan. Put the smoked pork loin in the pan and fry it for about 8 minutes, turning it over and taking it out. Fry the potatoes and leeks in hot frying fat for approx. 8 minutes and remove. Fry the mushrooms in the frying fat for approx. 5 minutes. Put the potatoes, leek and pork loin back into the pan and heat up. Season with salt and pepper. In the meantime, mash half of the feta cheese and mix with crème fraîche. Dice the rest of the sheep's cheese. Wash, clean, quarter and seed the tomatoes. Dice the flesh as well. Mix the diced sheep's cheese and tomatoes with the crème fraiche.

3. 3

   Season with salt and pepper. In the meantime, mash half of the feta cheese and mix with crème fraîche. Dice the rest of the sheep's cheese. Wash, clean, quarter and seed the tomatoes. Dice the flesh as well. Mix the diced sheep's cheese and tomatoes with the crème fraiche. Spread on the potato casserole pan. Wash and chop the parsley and sprinkle over it

Nutrition Facts

KCAL
600 kcal

CARBS
23 g

FATS
39 g

PROTEINS
41 g