POTATO AND LEEK

POTATO AND LEEK
CASSEROLE

Main Course

With lactose With gluten Not vegetarian
Time
.
Serving
4
Calories
501
Calcium
418mg
Protein
30g
Vitamin D
0.34 IU
Recommended Daily intake of calcium
41.76%
Ingredients
  • 750 g potatoes
  • Salt
  • 750 g leek
  • 250g cooked ham
  • 100g Emmentaler cheese (45% fat)
  • 30g margarine
  • 2-3 tbsp flour
  • 250 ml milk
  • 125 ml vegetable broth
  • Pepper, nutmeg
Instructions
  1. Peel and wash the potatoes, cut in thin slices. Cook briefly (6-8 minutes) in salted water, remove and drain.
  2. Remove the tough outer leaves of the leek, cut remaining leek in thin rings and then wash thoroughly under running water. Cook leeks just 3 minutes in boiling water.
  3. Cut ham in cubes and finely grate emmentaler cheese.
  4. In a pot, stir flour into melted margarine with wire whisk, add milk and vegetable broth. Continue to stir with whisk while mixture cooks at low temperature for ca. 5 minutes. Add salt, pepper and nutmeg to taste.
  5. Place potatoes, leeks and ham in a casserole dish. Spread/pour sauce over these ingredients, then top with grated cheese.
  6. Bake in preheated oven at 200°c for ca. 30 minutes.