Kasseler leek casserole

Name: Kasseler leek casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 600 g) Kohlrabi; 1 Leek (leek; approx. 200 g); 500 g Kasselerkotelett (boneless); 1 TABLESPOON Oil; 1 Garlic clove; 250 g Schmand; 5 Eggs (size M); 100 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 Branches of rosemary; 20 g Butter or margarine; 30 g Breadcrumbs; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
1 (approx. 600 g) Kohlrabi
1 Leek (leek; approx. 200 g)
500 g Kasselerkotelett (boneless)
1 TABLESPOON Oil
1 Garlic clove
250 g Schmand
5 Eggs (size M)
100 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 Branches of rosemary
20 g Butter or margarine
30 g Breadcrumbs
7-10 Tbsp Grease

Directions

1
Peel, wash and roughly dice the potatoes. Cook in salted water for about 10 minutes. Drain and put aside. Peel kohlrabi and cut into sticks. Cook in boiling salted water for 4-5 minutes, drain and quench.
2
Clean, wash and halve the leek and cut into wide diagonal strips. Dice the smoked pork. Heat oil in a pan. Fry the meat on all sides until golden brown. Add the leek and fry briefly.
3
Mix the potatoes, kohlrabi, leek and celery and place in a greased casserole dish. Peel the garlic and press it through a garlic press. Beat the garlic, sour cream, eggs and milk. Season vigorously with salt, pepper and nutmeg.
4
Pour casting over the casserole and cook in the preheated oven (electric cooker: 175 °C gas: level 2) for approx. 40 minutes. Wash the rosemary and dab dry. Pluck the needles and chop finely. Melt the fat in a pan.
5
Add breadcrumbs and rosemary, season with salt and pepper. Add to the casserole 10 minutes before the end of the cooking time.