They say that the easy way to learn is from others’ mistakes. Today, I learned something the hard way – from my mistake. Sigh. You might already know I don’t like trying my food while cooking. Let it just be known that I am an idiot. Boy, was this dish salty! No, I wasn’t distracted and I also know how salty smoked meat is thus I rinsed it in warm water. I didn’t salt the potatoes either. I got this, I thought. I added a
tad bit (I can’t tell you how much) of salt just to make it right. It was wrong. I was uber- confident. Darn! Be wise and learn from my mistake. Always try your food before adding salt. The casserole was still edible and very tasty, although we drank a sea of water afterwards. The recipe is an homage to our recent trip to Germany as the name suggests.
2 lbs small Red Potatoes
4 thin sliced Smoked Pork Chops (about 15 oz)
1 clove Garlic, minced
1/2 cup Heavy Cream
2 cups Milk
1 bunch Green Onions or one small Leek
4 tablespoons shredded Mozzarella
1/2 cup chopped fresh Parsley
3 tablespoons Butter
2 tablespoons Flour
Salt and white pepper to taste
Wash potatoes and place in a large pot. Cover with water and bring to a boil. Lower the heat and simmer for about 15 minutes. Drain and rinse with cold water to cool enough to handle. Peel the potatoes and cut larger ones in half.
Rinse the pork chops with warm water, pat dry with paper towel and dice into about 1/2- inch pieces.
Clean onions or leek and slice into rings.
Melt butter in a large sauce pan over medium-high heat. Add minced garlic and sauté for about 30 seconds. Add the flour and stir until smooth. Cook until the mixture turns a light, golden color, about 6 to 7 minutes. Add the milk and cream to the butter mixture 1 cup at the time, whisking continuously until very smooth. Add onions, cheese and meat. Season with pepper and salt (!) to taste. Try it before adding salt, don’t make the same mistake I did!
Place potato in casserole dish and top with sauce. Sprinkle with parsley.
Bake in preheated oven at 375 degrees Fahrenheit for 30 minutes or until golden brown in color. When making German dish do what Germans do – serve it with cold beer.
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