Potato casserole with Landjäger

Name: Potato casserole with Landjäger
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 11
Ingredients: 2 kg waxy potatoes; 2 medium onions; 60 g + some butter/margarine; 50 g Flour; 250 g Whipped cream; 3 TSP Vegetable broth; 100 g grated gouda; 7-10 Tbsp salt, black pepper; 400 g Landjäger or other air-dried Mettwurst

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 11

2 kg waxy potatoes
2 medium onions
60 g + some butter/margarine
50 g Flour
250 g Whipped cream
3 TSP Vegetable broth
100 g grated gouda
7-10 Tbsp salt, black pepper
400 g Landjäger or other air-dried Mettwurst

Directions

1
Wash the potatoes, boil in water for 25-30 minutes. Quench, peel and let cool
2
In the meantime peel and chop the onions. Heat 60 g fat in a pot. Fry the onions in it until transparent. Sprinkle with flour and sauté briefly. Stir in 3/4 l water, cream and stock. Bring to the boil and simmer for about 5 minutes. Melt half the cheese in it. Season to taste with salt and pepper
3
Cut the potatoes and sausage into slices. Layer both in a large greased casserole dish. Pour the sauce evenly over them. Sprinkle with remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes until golden brown