Kartoffel-Lauch-Auflauf mit Hackfleisch und Käse überbacken ist ein herzhaftes Gericht, das perfekt für einen gemütlichen Abend mit der Familie oder Freunden geeignet ist. Die Kombination aus Kartoffeln, Lauch, Hackfleisch und Käse ist einfach unwiderstehlich und macht diesen Auflauf zu einem wahren Genuss. Mit nur wenigen Zutaten und etwas Zeit in der Küche zaubert man ein leckeres und nahrhaftes Essen auf den Tisch.

Kartoffel-Lauch-Auflauf mit Hackfleisch und Käse überbacken

“Hello and welcome to Thomas Koch! Today we will be making a very easy and super tasty potato and leek casserole with ground beef. Let’s start with the leek. I’ve noticed that many people struggle with washing it, and they make it more complicated than it needs to be. All you have to do is cut off the top part - this can be used for making green soup - and then cut off the root at the bottom. You don’t have to wash the whole leek, just cut a bit in at the top and peel off the outer layer, which is often a bit dry. The sand tends to accumulate in these outer layers, so make sure you wash them well. The lower part of the leek doesn’t have any sand, so you don’t need to do anything else. Wash the leek and cut it into even rings. Put it aside and move on to the potatoes.

I’m using firm potatoes that I’ll peel and slice on a mandolin. I wouldn’t make them too thick, maybe around two millimeters, and always use the protective guard. We’re now ready with the potatoes and sliced leek, and we’ll move on to the ground beef.

I’m using 600 grams of ground beef - I prefer rump steak, but you can use any ground meat you like. We also need some cheese - I’m using Conté, but again, use whatever cheese you prefer, and a bit of Parmesan. We’ll add fresh rosemary, nutmeg, salt, and pepper, and half a mixture of milk and cream. You can find the exact recipe in the video description.

First, we’ll heat up some oil in a pan and fry the ground beef. Once it’s cooked a bit, add the leek and season it with salt and pepper. Put the lid on and wait for it to shrink down. Take it off the heat and put everything into a separate bowl. If you have a casserole dish, you can use it as is, but if not, you’ll need to butter it up a bit.

Layer the potatoes on the bottom, sprinkle some salt on top, put the leek and meat mixture on top of the potatoes, and repeat the process. Then pour the milk and cream mixture over everything and add the rosemary. Grate the Conté on top and sprinkle some Parmesan for that extra flavour.

Put the lid on and place it in the oven at 180°C with the fan on for half an hour. Then remove the lid and let it bake for another 20 minutes until it’s golden brown on top.

The dish smells amazing and is perfect for a chilly autumn day. If you want to make the dish vegetarian, just omit the ground beef. You can find another tasty potato broccoli casserole recipe in the video description too.

I hope you’ve enjoyed this recipe and give it a try. Don’t forget to give the video a thumbs up if you liked it, and subscribe to my channel if you haven’t already. The recipe is also available on my website. Thanks for watching, and see you next time!”
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