Potato and leek casserole

An appetizing dish - potato casserole with leeks and bacon, with a delicious Mornay sauce. Simple preparation. Worth trying!

Ingredients

• Potatoes - 3-4 pcs.
• Leeks - 3-4 pcs.
• Bacon - 200 g
• For the Mornay sauce:
• Flour - 40 g
• Butter - 40 g
• Milk - 500 ml
• Egg - 1 pc.
• Hard cheese - 100-150 g
• Salt
• Pepper
• Nutmeg

Directions

1. Peel and boil the potatoes in salt water.
2. Cut the leeks into rings, fry in vegetable oil. Pour in wine and simmer over medium heat for 10 minutes. The wine should evaporate.
3. Cut bacon or raw smoked ham into cubes and fry until golden brown, without oil.
4. Cut the potatoes into cubes and place in a fireproof dish.
5. Top with leeks.
6. Distribute the bacon cubes.
7. Cooking Mornay sauce. To do this, melt the butter in a saucepan, add flour and fry until golden brown, stirring all the time. Pour in milk gradually, stirring constantly, and bring to a boil. Cook for a few minutes over very low heat until the sauce thickens a little. Add the egg and grated cheese. Salt, pepper and add nutmeg. Mix well.
8. Pour the prepared vegetables with the sauce.
9. Bake in the oven at 200 degrees for about 20 minutes.
10. The potato and leek casserole is ready. Bon Appetit!