Kassler Au Gratin with Rice and Creamy Cheese - Kasslergratäng på risbädd med krämigt osttäcke

KASSLER AU GRATIN WITH RICE

AND CREAMY CHEESE

Kasslergratäng på risbädd med krämigt osttäcke

Serves 4

Boiled rice for 4

7 oz fresh spinach

1 leek

2 garlic cloves

1.1 lb kassler (warm-smoked,

boneless loin of pork)

4 tomatoes

Cheese sauce:

2 tablespoons butter

1½ tablespoons flour

1.6 cup regular milk

1 teaspoon salt

some black pepper

0.4 + 0.2 cup strong, grated cheese

1 egg yolk

Decoration:

parsley

Preheat oven to 437F. Boil the rice.

Trim the spinach, trim and shred the leek, peel and finely chop the garlic and slice kassler and tomatoes. Sauté spinach, leek and garlic until glossy in some butter. Divide the mixture in a greased, oven-proof pan. Blend with the boiled rice.

Melt the fat in a saucepan and stir in the flour. Dilute with milk while stirring. Simmer for a few minutes and flavor with salt and pepper. Remove from heat and stir in 0.4 cup cheese and egg yolk.

Pour half of the sauce over the rice bed and alternate kassler and tomatoes on top. Pour on remaining sauce and top with remaining 0.2 cup cheese. Bake in the middle of the oven for 18 to 20 minutes. Sprinkle with roughly chopped parsley.

Serve with a tossed salad, bread and cheese.

Enjoy!

Bella