When I stumbled back a few days at Chili and Ciabatta about the recipe from leek bake with potato crust , it suited me spontaneously. Today it was then nachgekocht in slightly modified form.
600 g leeks
500 g mixed Hack
400 ml cream
1 egg
2 garlic cloves
1 sprig rosemary
500 g potatoes
butter
salt, pepper
Preparation:
leek Wash, clean and quarter the white and light green full length and 10 cm long pieces. Cook in plenty of boiling salted water for 2-3 minutes, rinse, and drain well.
garlic finely chop and fry soft in 1 tablespoon butter. Season with cream, salt and pepper and cook something. Remove from heat. Rosemary pluck, chop and add to the sauce. The verklapperte add egg well.
crumbly ground beef roast and season with salt and pepper.
an ovenproof casserole dish with butter fat. Slice potatoes into thin slices. One third of the potato slices in cold water. The remaining spread in the baking dish. Half of leek to give the potatoes. Minced meat and cheese on top and cover with the remaining leeks. The cream sauce and add in a preheated oven at 180 degrees 25 minutes until.
take after the end of cooking the casserole from the oven and cover with the well-drained and blotted dry potato slices, spread remaining butter in small pieces on it and another 15-20 minutes until golden brown topping.
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