Potato casserole casserole

Name: Potato casserole casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 2 Leek sticks (leek); 375 g boneless pork; 1 medium onion; 30 g Butter or margarine; 30 g Flour; 1/4 l Milk; 250 g Whipped cream; 1-2 TABLESPOONS grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g medieval Gouda cheese; 7-10 Tbsp some flat parsley; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
2 Leek sticks (leek)
375 g boneless pork
1 medium onion
30 g Butter or margarine
30 g Flour
1/4 l Milk
250 g Whipped cream
1-2 TABLESPOONS grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g medieval Gouda cheese
7-10 Tbsp some flat parsley
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime, clean, wash and cut leek into rings. Cut smoked pork loin into pieces. Drain potatoes, rinse with cold water, peel and cut into slices.
2
Fill the potatoes, leek and celery in a greased casserole dish. Peel and finely dice the onion. For the béchamel sauce melt the fat in a pot. Briefly sauté the onion in it, dust with flour and sauté.
3
Deglaze with milk and cream while stirring and bring to the boil. Stir in mustard and season to taste with salt and pepper. Pour the sauce over the casserole, sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 20 minutes.
4
Garnish with parsley as desired.