Potato leek casserole \"Bolognese\"

Name: Potato leek casserole \"Bolognese\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 750 g Leeks (leek); 7-10 Tbsp salt, pepper, nutmeg; 2 tablespoons (30 g) Flour; 2 tablespoons (30 g) butter/margarine; 125 g whipped cream, 1/8 l milk; 2 TEASPOONS Vegetable broth (instant); 1 garlic clove, 1-2 tablespoons oil; 300 g minced pork; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
750 g Leeks (leek)
7-10 Tbsp salt, pepper, nutmeg
2 tablespoons (30 g) Flour
2 tablespoons (30 g) butter/margarine
125 g whipped cream, 1/8 l milk
2 TEASPOONS Vegetable broth (instant)
1 garlic clove, 1-2 tablespoons oil
300 g minced pork
1 TABLESPOON Tomato paste
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook for about 20 minutes. Clean the leek, wash thoroughly. Halve the sticks. Cover and cook in 600 ml boiling salted water for about 8 minutes. Drain well, catch the cooking water
2
Sweat flour in hot fat. Stir in 1/2 l cooking water, cream, milk and stock. Bring to the boil, simmer for about 3 minutes. Season to taste
3
Grate cheese. Drain, quench, peel and slice the potatoes
4
Peel and chop the garlic. Fry in hot oil in a pan. Add minced meat and fry until crumbly. Season with salt and pepper. Stir in tomato paste and sweat briefly. Add tomatoes and juice, chop a little bit. Bring to the boil and let it boil down for about 5 minutes. Season to taste with salt and pepper
5
Place the potatoes in a large greased casserole dish. Pour 3/4 béchamel sauce over it. Place the leeks close together and cover with the chopped sauce. Pour the rest of the béchamel sauce over it and sprinkle with cheese. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) approx.
6
Bake for 20 minutes. Sprinkle with parsley