'Bolognese' potato and leek bake

For 4 people
  • 750 g potatoes
  • 750 g Leeks
  • Salt, pepper, nutmeg
  • 2 tablespoons (30 g) flour
  • 2 EL (3 0 g) Butter / Margarine
  • 125 g whipped cream, 1/8 l milk
  • 2 TL Vegetable stock (instant)
  • 1 Garlic clove , 1-2 tbsp oil
  • 300 g minced pork or ground meat
  • 1 EL tomato paste
  • 1 can (s) (425 ml) Tomatoes
  • Parsley
75 minutes
easy
1.
Wash the potatoes and cook for about 20 minutes. Clean the leek, wash thoroughly. Halve the sticks. Cover and cook in 600 ml of boiling salted water for about 8 minutes. Drain well, catching the cooking water
2.
Sweat the flour in the hot fat. Stir in 1/2 l of the cooking water, cream, milk and stock. Bring to the boil, simmer for about 3 minutes. Season to taste
3.
Grate the cheese. Drain, rinse, peel and slice the potatoes
4.
Peel and chop the garlic. Sauté in hot oil in a pan. Add the mince and fry until crumbly. Season with salt and pepper. Stir in tomato paste and sauté briefly. Pour in the tomatoes and their juice, chop them up a little. Bring to the boil and let it simmer for about 5 minutes. Season to taste with salt and pepper
5.
Put the potatoes in a large greased baking dish. Pour 3/4 of the béchamel sauce over it. Place the leek close together and cover with the mince sauce. Pour the rest of the bechamel sauce over it and sprinkle with cheese. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx
6.
for 20 minutes. Sprinkle with parsley
1 person approx:
  • 550 kcal
  • 2310 kJ
  • 33 g protein
  • 28 g fat
  • 37 g carbohydrates

0 Comments

Leave A Comment