Kassler Au Gratin with Blue Cheese and Spinach - Kasslergratäng med ädelost och spenat

KASSLER AU GRATIN WITH BLUE 

CHEESE AND SPINACH

Kasslergratäng med ädelost och spenat

Serves 4

1 leek

7 oz fresh leafy spinach

2 tablespoons butter

1.1 lb sliced kassler (warm-smoked,

boneless loin of pork)

2.4 cups regular milk

3½ tablespoons flour

5.3 oz grated (or rather crumbled)

blue cheese

½ teaspoon salt

some pepper

3 tablespoons finely chopped parsley

For serving:

crisp salad

Preheat oven to 437F.

Clean, trim and slice the leek. Trim the spinach. Heat up the butter in a frying pan and sauté leek and spinach until glossy and smooth without coloring. Divide the mixture in a greased, oven-proof pan, approx 8 x 12 inches. Slice the kassler. Spread out the slices on top of leek and spinach in the pan.

Beat together half of the milk with flour in a saucepan. Add remaining milk and bring to a boil while stirring. Simmer for about 5 minutes over low heat. Stir occasionally. Remove from heat and stir in the crumbled blue cheese. Flavor with salt, pepper and chopped parsley.

Pour the sauce over the meat and bake just below the middle of the oven for about 20 to 25 minutes or until nicely colored. Decorate with green herbs and serve with a salad.

Enjoy!

Bella