Leek casserole with ham, cheese sauce and mashed sweet potatoes

Leek casserole with ham, cheese sauce and mashed sweet potatoes

This list consists of two parts: first you will find a recipe for leek casserole with cheese sauce, and at the bottom of the article you will find how to make sweet potato mash.

Leek casserole with pork

  • Main course for 4 people
  • Preparation: about 35 minutes


  • 500 gr. Thin leeks
  • 180 gr. Cooked pork chops
  • 30 gr. ghee
  • 30 gr. rose
  • 150 ml of dry white wine
  • 250 ml milk
  • 3 thyme sprigs
  • 1 tablespoon coarse mustard
  • 75 gr. Ripe young cheese
  • 100 gr. Brie

Additional supplies: Oven dish (25 x 20) and kitchen paper

How to prepare:

Step 1: Preheat the oven to 200°C.

Step 2: Cut the leeks into 8cm pieces. Boil the shallots in a pot of water and cook for about 10 minutes.

Step 3: Meanwhile, melt butter in a frying pan.

Step 4: Add flour and fry, stirring, for 2-3 minutes over low heat. Do not let the mixture color.

Step 5: Add wine and milk, stirring. Bring to a boil and cook for 3 minutes.

Step 6: Remove the thyme from two branches and add it.

Step 7: Add the mustard, grate the cheese and allow it to melt into the sauce.

Step 8: Dry the leeks well with kitchen paper. Wrap each piece of leek in a slice of pork. Place the leeks in the bowl and pour the cheese sauce over the leeks.

Step 9: Cut the brie cheese into slices. Divide the slices over the plate and bake in the oven for about 15 minutes.

Step 10: Sprinkle with thyme leaves and serve.

Sweet mashed potatoes

  • Side dish for 4 people
  • Preparation: 20 minutes


  • 1 kilo sweet potato
  • 4 tablespoons rosemary oil*
  • Salt and Pepper

Additional supplies: masher

How to prepare:

Step 1: Peel the potatoes and cut them into equal pieces.

Step 2: Place the potatoes in a pan, cover with cold water, add salt and cook for 15-20 minutes.

Step 3: Drain the sweet potatoes and add the oil, salt and pepper.

Step 4: Mash into a smooth mash.

*Rosemary oil: Heat 150ml of oil in a frying pan with one sprig of coarsely chopped rosemary and a crushed clove of garlic over low heat. Remove the rosemary and garlic, and place the oil in a clean bowl. Delicious as an herbal oil with meat, sweet potatoes and pumpkin.

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