Potato Vegetable Casserole with Seafood

Ingredients

• 250 g starchy potatoes
• Salt
• 1 Shallot
• 1 leek
• 1 EL Rapeseed oil
• 200 ml dry white wine
• 500 g mixed seafood (e.g., mussels, shrimp, squid rings)
• 0.5 handful parsley
• 25 g butter
• 25 g flour
• 300 ml milk
• Salt
• pepper (ground)
• nutmeg
• 70 g grated hard cheese (e.g., alpine cheese)

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for about 20 minutes until firm. Drain and let steam dry, then peel and cut into pieces. Peel the shallot and slice it into strips. Wash, trim, and cut the leek into rings. Sauté both in hot oil in a pan. Deglaze with wine, bring to a boil, then set aside. Rinse the seafood and drain. Roughly chop the parsley.

2. 2.

   Preheat the oven to 200°C (fan). Melt the butter in a saucepan for the sauce. Stir in the flour to make a light roux. Gradually whisk in milk to avoid lumps. Let the sauce simmer until creamy, then season with salt, pepper, and nutmeg. Add the cheese and melt.

3. 3.

   Combine the potatoes, vegetables, seafood, parsley, and sauce; transfer to a baking dish. Bake for 25–30 minutes until golden.

4. 4.