Ingredients with Measurements:
- 500g potatoes, peeled and sliced
- 2 leeks, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 cup grated cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe casserole dish
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, boil the sliced potatoes until they are tender, then drain and set aside.
3. In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened.
4. Add the sliced leeks to the pot and cook until they are tender.
5. Sprinkle the flour over the vegetables and stir until combined.
6. Gradually add the milk, whisking constantly to prevent lumps from forming.
7. Bring the mixture to a simmer and cook until it thickens, stirring occasionally.
8. Add the grated cheese to the pot and stir until it has melted and the sauce is smooth.
9. Season with salt and pepper to taste.
10. Add the cooked potatoes to the pot and stir gently to coat them in the cheese sauce.
11. Transfer the mixture to an oven-safe casserole dish.
12. Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 320
Fat: 15g
Carbohydrates: 34g
Protein: 13g
Substitutions for ingredients:
- Instead of leeks, you can use sliced onions or chopped shallots.
- Instead of potatoes, you can use sweet potatoes or parsnips.
- Instead of milk, you can use a non-dairy milk such as almond milk or soy milk.
- Instead of grated cheese, you can use crumbled feta or goat cheese.
Variations:
- Add cooked bacon or ham to the mixture before baking.
- Top the casserole with breadcrumbs or crushed potato chips for added crunch.
- Add chopped herbs such as thyme or rosemary to the cheese sauce for extra flavor.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a whisk to prevent lumps from forming in the cheese sauce.
- Let the casserole cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the casserole before serving.
Pairings:
Serve with a green salad or roasted vegetables on the side.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Sauteed spinach
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the top of the casserole is browning too quickly, cover it with foil for the remaining baking time.
Food safety advice:
- Make sure to cook the potatoes until they are tender to avoid any undercooked pieces.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mehlbeutel-Kartoffel-Lauch-Auflauf is a traditional German dish that combines sliced potatoes, leeks, and a creamy cheese sauce. It is often served as a comforting and hearty meal during the colder months.
Flavor profiles:
This dish is savory and creamy, with a subtle sweetness from the leeks and a mild tanginess from the cheese.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: German
Taste: Savory, Creamy, Comforting, Herby, Earthy