Potato Kohllauf

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 500 g Brussels sprouts
  • 7-10 Tbsp Salt
  • 300 g Mettenden
  • 2 TABLESPOONS Oil
  • 5 Carrots (about 100 g each)
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Butter or margarine
  • 2 TABLESPOONS Flour
  • 250 ml Vegetable broth (instant)
  • 150 g Milk
  • 200 g medieval Gouda cheese
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash the potatoes and boil in water for about 20 minutes. In the meantime clean, wash and halve the Brussels sprouts. Cook in boiling salted water for about 5 minutes, drain and drain.

  2. 2

    Cut the mettenden into slices. Heat 1 tablespoon of oil in a coated frying pan, fry the ends of the mead in it, remove. Peel, wash and thinly slice the carrots. Heat 1 tablespoon of oil in a frying pan.

  3. 3

    Add 1 tablespoon of water and cook the carrots for about 5 minutes on a low heat, turning them over. Season with salt and pepper and remove. Rinse potatoes cold and peel. Melt the fat in a saucepan.

  4. 4

    Sweat flour in it. Add stock and milk while stirring constantly and bring to the boil. Season to taste with salt and pepper. Grate cheese, stir 50 g into the sauce. Cut potatoes into slices. Fill potatoes, mettenden, carrots, Brussels sprouts and sauce alternately in layers into a greased casserole dish.

  5. 5

    Finish with a layer of potatoes and sprinkle with 150 g of Gouda. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for about 40 minutes.

Nutrition Facts

KCAL
780 kcal
CARBS
47 g
FATS
48 g
PROTEINS
44 g