Roast beef-crusted casserole with raclette cheese

Name: Roast beef-crusted casserole with raclette cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Leeks (leek); 2 Garlic cloves; 300 g brown bread; 250 g Raclette cheese; 3 TABLESPOONS Butter; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 300 g Roast beef cold cuts; 1 collar Chives

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Leeks (leek)
2 Garlic cloves
300 g brown bread
250 g Raclette cheese
3 TABLESPOONS Butter
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
300 g Roast beef cold cuts
1 collar Chives

Directions

1
Clean, wash and cut the leek into rings. Peel and chop the garlic. Cut bread first into slices, then into cubes. Remove the rind from the cheese, grate roughly
2
Melt the butter in a large ovenproof pan. Roast the bread cubes in it while turning, take them out. Heat the oil in the pan. Steam leek and garlic for about 5 minutes. Season with salt and pepper. Take out about half of the leek.
3
Mix the leek in the pan with about half the bread and roast beef. Sprinkle with a good half of the cheese. Spread the remaining leek, bread and roast beef on top and sprinkle with the remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Wash the chives and dab dry. Sprinkle on the casserole and serve