Casserole with leek and pineapple

Name: casserole with leek and pineapple
Cook time: 20 min
Total time: 32 min
Yield: 4
Ingredients: 800 g stew potatoes bag; 4 leeks; 330 g carrots extra fine in pot; 190 g Storing Gouda young cheese; 567 g pineapple slices on juice look; 50 g unsalted butter

Potatoes, carrots, leek and pineapple from the oven with a crust of cheese.

Ingredients

Kitchen Stuff

1 baking dish (about 2 liters)

Directions

Cook the potatoes in 18 minutes until done.
Wash the leeks, halve in length and cook for 10 minutes.
Preheat the oven to 225 ° C.
Grease the oven dish.
Pour the potatoes and grate them together with the carrots.
Spoon the carrot stew into the baking dish.
Wrap the leeks each in a slice of cheese and put them on the carrot puree.
Arrange the pineapple slices between the pre-rolls and spread the butter over the leek and the pineapple.
Put the dish in the oven and let the cheese melt and color in about 12 min.