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🍽️ Creamy Leek and Potato Casserole

414 kcal · 30 min · 4 servings

Ingredients

• 50 g Butter
• 1 chopped onion
• 500 g leek
• 500 g potatoes
• 100 ml white wine
• 300 ml broth
• salt
• pepper
• 30 g butter
• 50 g flour
• 200 ml milk
• 4 egg whites
• 200 ml whipping cream
• 100 g grated cheese
• nutmeg

Instructions

1. 1. Wash the leek stalks thoroughly.
2. 2. Cut the leek into coarse pieces.
3. 3. Heat the butter in a pan.
4. 4. Sauté the onions in the hot butter.
5. 5. Add the leek to the pan.
6. 6. Deglaze the vegetables with white wine.
7. 7. Pour in the meat or vegetable broth.
8. 8. Season the mixture to taste.
9. 9. Let everything simmer for 5 minutes.
10. 10. Peel the potato.
11. 11. Slice the potato into thin rounds.
12. 12. Bring salted water to a boil.
13. 13. Cook the potato slices in it for 15 to 20 minutes.
14. 14. The potatoes should be almost soft.
15. 15. Drain the cooking water.
16. 16. Also drain the leek.
17. 17. Catch the leek broth in a container.
18. 18. Set the broth aside.
19. 19. Heat butter again in a clean pan.
20. 20. Stir the flour into the hot butter.
21. 21. Sauté the flour mixture briefly.
22. 22. Pour in about 50 milliliters of the leek broth.
23. 23. Add the milk to the pan.
24. 24. Stir constantly until the sauce boils.
25. 25. Add the cream to the sauce.
26. 26. Taste the sauce and adjust seasoning.
27. 27. Let the sauce cool down.
28. 28. Separate the egg whites from the yolks.
29. 29. Whip the egg whites until stiff.
30. 30. Gently fold the whipped egg whites into the cooled sauce.
31. 31. Line a loaf pan with baking paper.
32. 32. Layer the potato slices, sauce, and leek alternately in the pan.
33. 33. Spread the remaining sauce over the top layer.
34. 34. Sprinkle grated cheese over the casserole.
35. 35. Place the pan into a deep baking tray.
36. 36. Fill the baking tray halfway with hot water.
37. 37. Preheat the oven to 160 degrees Celsius.
38. 38. Bake the casserole for approx. 60 minutes.
39. 39. Let the casserole cool down briefly.
40. 40. Turn the casserole out of the pan.
41. 41. Slice the casserole into portions.

Nutrition per serving

• kcal: 414
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 25 g