Simply delicious
After-work cooking: Recipe for a quick leek and potato casserole with salmon and cheese
Creamy, cheesy, delicious. Sometimes “simple” is better.
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July to April is leek season. The stem vegetables cut a particularly good figure in a casserole, paired with potatoes, salmon and cheese. The simple recipe.
There are many good reasons to eat seasonally: On the one hand, they taste good Food in its prime is much better than out of season and is also cheaper because it can be harvested in larger quantities. On the other hand, they provide the body with exactly the nutrients that it can best use in the respective season.
Leek, for example, provides us with plenty of immune-boosting ingredients during the cold season. Vitamin B and C, plenty of calcium, iron, magnesium, manganese, phosphate, potassium and silicon make the plant a real nutrient bomb that skilfully declares war on viruses and germs. An absolute game changer in the current cold season.
In addition to being prepared in hearty soups and aromatic pasta dishes, the spicy, hot taste of leeks is particularly good in casseroles. A pleasure, especially in combination with creamy sauces and melting cheese, here in the version with salmon and potatoes. Have fun cooking.
Recipe for a simple leek and potato casserole with salmon
Ingredients for four servings
- 2 cloves of garlic
- 1 kg potatoes, mainly waxy
- 3 stalks of leeks
- 500 g salmon fillet
- 2 eggs
- 150 ml vegetable broth
- 100g cream
- 50 ml milk
- 1 tsp dill
- 1 tbsp dried parsley
- Salt pepper
- 80 g grated cheese e.g. Emmental, mountain cheese
Includes recipe
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preparation
- Preheat the oven to 200 degrees top/bottom heat.
- Peel the garlic cloves and chop finely. Peel the potatoes and cut them into thin slices/plane them with a vegetable slicer. Clean the leek and cut into slices about 0.5 centimeters thick. Rinse salmon, pat dry and dice.
- Layer leeks, salmon and potatoes alternately in a baking dish.
- Mix garlic cloves with eggs, vegetable broth, milk, cream, dill, dried parsley and salt and pepper.
- Pour over the layered vegetables.
- Bake in the preheated oven for about 20 minutes. Sprinkle generously with the grated cheese and bake for another 20 minutes until the cheese is golden brown.
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