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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For an ovenproof dish approx. 2 litre capacity, greased
How it's done
Heat the oil in a frying pan. Sauté the leek for approx. 5 mins., then remove from the pan. Fry the sausage meat in batches for approx. 3 mins. per batch. Return the leek and sausage to the pan, pour in the wine, season. Transfer the sausage mixture to the prepared tin.
Arrange the potato slices in rows on the sausage mixture. Combine the milk, cream and garlic, season. Pour the sauce over the potatoes and top with cheese and thyme.
Approx. 45 mins. in the centre of an oven preheated to 200°C.
|Tip:||Instead of sausage, use approx. 500 g of minced meat (beef and pork).|
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