Lauch-Kartoffel-Gratin - Potato and Leek Casserole

Potato and Leek Casserole
Recipe Type: 
Number of Servings: 
4
Energy: 
501 kcal
Protein: 
30 g
Calcium: 
418 mg
Vitamin D: 
0.34 IU
% Ca recommended daily intake: 
41.76%

If you omit the ham this recipe is a good vegetarian meal option.

Ingredients
750 g
750 g
250 g
100 g
  30 g
2-3 tbsp
250 ml
125 ml
potatoes, salt
leek
cooked ham
Emmentaler cheese (45% fat)
margarine
flour
milk
vegetable broth
pepper, nutmeg
   

 

Preparation
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 Sauce: 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.

 

Recommendations: 
Key Nutrients: