Description
Herzhafter Kartoffelauflauf mit saftigen Hackbällchen, zartem Lauch, süßen Möhren und würzig-schmelzendem Gorgonzola. Goldbraune Kruste, cremige Schichten und aromatische Tiefe in jedem Bissen.
Ingredients
Scale
- 800 g potatoes
- 500 g leeks
- 125 g carrots
- 300 g ground beef
- 1 onion, finely chopped
- 1 egg, for the meatballs
- 4 tablespoons breadcrumbs
- 200 g Gorgonzola cheese
- 1 cup crème fraîche
- 125 ml beef or vegetable broth
- 3 eggs, for the sauce
- clarified butter, for the pan
- salt and pepper
- nutmeg
- chili powder
Instructions
- Begin by peeling the potatoes and boiling them in salted water until they are just tender but still firm. Drain the potatoes and allow them to cool slightly, then cut them into thin, even slices. Set the potato slices aside.
- Wash the leeks thoroughly to remove any dirt or grit. Cut the leeks into rings. Peel the carrots and grate them coarsely using a box grater. Bring a large pot of salted water to a boil, add the leek rings and grated carrots, and blanch them for about 2-3 minutes until they are just tender but still vibrant in color. Drain the vegetables and set aside.
- To prepare the meatballs, place the ground beef in a large mixing bowl. Add the finely chopped onion, 4 tablespoons of breadcrumbs, 1 egg, a generous pinch of salt, freshly ground black pepper, and a pinch of chili powder. Mix everything together thoroughly until the mixture is well combined and holds together. Using your hands, form the mixture into small, bite-sized balls, each about the size of a walnut.
- Heat a large skillet over medium-high heat and add a small amount of clarified butter. Once the butter is hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, turning them regularly, for about 5-7 minutes until they are golden and mostly cooked through. Remove the meatballs from the pan and set aside.
- To make the sauce, pour the crème fraîche and broth into a medium saucepan. Heat the mixture gently over medium heat, stirring occasionally until it is just beginning to simmer. Add the Gorgonzola cheese, crumbled or cut into pieces, and continue stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Remove the saucepan from the heat and allow the sauce to cool slightly for 1-2 minutes. In a small bowl, lightly beat the 3 eggs. Gradually whisk the beaten eggs into the warm sauce, stirring constantly to prevent the eggs from curdling. Season the sauce generously with freshly grated nutmeg, salt, and pepper to taste.
- Preheat your oven to 225°C (437°F), or gas mark 4. Grease a large baking dish or casserole with clarified butter to prevent sticking.
- To assemble the casserole, start by placing an even layer of potato slices on the bottom of the prepared baking dish. Spread half of the blanched leek and carrot mixture evenly over the potatoes. Pour a portion of the creamy Gorgonzola sauce over this layer, making sure it is well distributed.
- Add a second layer of potato slices, followed by the remaining leek and carrot mixture. Once again, pour more of the sauce over the vegetables. Continue layering until all the ingredients are used, making sure to reserve enough sauce for the top.
- Scatter the browned meatballs over the top of the final layer. Pour any remaining sauce evenly over the meatballs and the top layer of the casserole.
- Place the baking dish in the preheated oven and bake for about 30 minutes, or until the casserole is bubbling and golden brown on top. The sauce should be set and the meatballs fully cooked through.
- Remove the casserole from the oven and allow it to rest for a few minutes. Optionally, sprinkle with freshly chopped chives before serving for a burst of color and flavor. Serve hot, and enjoy your hearty potato, leek, meatball, and Gorgonzola bake.
Notes
Feel free to substitute the beef with a mix of beef and pork, or use ground poultry for a lighter version. Adjust the amount of chili powder to your desired level of spiciness. If you prefer a milder cheese, substitute Gorgonzola with another creamy blue cheese or even a mild soft cheese. This dish can be prepared ahead of time and baked just before serving. Leftovers are delicious and reheat well.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
