Zwitserse preischotel (Swiss leek dish)

As I wrote in the title Zwitserse preischotel translates into Swiss leek dish. I don’t know if it’s really Swiss though, it’s how they call it here (if anyone has any idea about it, let me know). The first time I heard about this dish was 2 years ago. We just finished with furnishing the appartement and started inviting people over for dinner. The first ones were Laurens’ best friend and his parents. I needed to cook something, but had no idea what to do and what they eat, so I forced Laurens to tell me what I need to make. “Make Zwitserse preischote!”, he said without any explanation, like it’s something I eat weekly. 

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Kot sem napisala v naslovu, se Zwitserse preischotel prevede v Švicarsko porovo jed. Ne vem, če je res švicarska, tako ji pravijo tukaj (če kdo ve, ali je res, naj mi le pove). Prvič sem za to jed slišala pred dvemi leti. Ravno sva zaključila z opremljanjem stanovanja in čas je bil, da povabiva vse prijatelje in sorodnike na “vselitveno večerjo”. Prvi na vrsti so bili Laurensov najboljši prijatelj s starši. Nekaj je bilo treba skuhat in če kaj sovražim, je razmišljanje “Kaj bi?”. Ker jih Laurens bolj pozna, sem ga prisilila, da mi pove kaj naj naredim, pa reče: “Naredi Zwitserse preischotel!”, tako nonšalantno, brez kakršnekoli obrazložitve, kot da to jeva tedensko. 

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I did my research then and it sounded pretty easy to make, so Zwitserse preischotel it was. It’s some kind of a casserole. There is minced meat and leek in the bottom, topped with slices of potato, covered with bechamel sauce with aged cheese and baked. It’s easy to make when you’re cooking for more people and you can easily prepare it in advance and just bake it when you’re ready to eat. 

Zwitseerse preischotel step by step
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Zadevo sem raziskala in izgledala je precej preprosta in tako se je začela moja zgodba s to jedjo. Je v pečici pečena zadeva, kot nekakšna musaka. Na dnu je popraženo mleto meso s porom, prekrito z rezinami kuhanega krompirja, prelito z bešamelom s staranim sirom in pečeno. Je odlična rešitev, ko moraš kuhati za več ljudi in z lahkoto jo lahko pripravimo vnaprej in le spečemo takrat ko je čas za kosilo ali večerjo. 

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This dish is perfect for the colder weather and it’s super comforting. It’s great to reheat, I always make a big pan and then I don’t need to cook for 3 days, but still eat a homemade meal for lunch. You do need a little bit of time, the leek and mince need to be sauted until all the water evaporates (otherwise you’ll have a watery dish), you need to boil the potatoes and slice them and prepare the bechamel. It is done in about 2 h.
There is nothing better than a warm hearty dish when it’s cold outside, so go ahead and make it, you won’t regret it.

Enjoy the goodies! 

Swiss leek dish
Serves 8
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Prep Time
20 min
Cook Time
1 hr 40 min
Total Time
2 hr
Prep Time
20 min
Cook Time
1 hr 40 min
Total Time
2 hr
Ingredients
  1. 2 tbsp oil
  2. 700 g (1,5 pounds) minced meat
  3. 700 g (1,5 pounds) leek
  4. 1,2 kg (2,5 pounds) potatoes
  5. 60 g (0,5 stick) unsalted butter
  6. 4 tbsp all purpose flour
  7. 1 l (4 cups) milk
  8. 1 tsp salt
  9. 1/2 tsp nutmeg
  10. 120 g (4 oz) aged cheese (Gruyere), grated
  11. 2 tbsp all purpose flour
Instructions
  1. Preheat the oven to 200°C (390°F)
  2. Clean and slice the leeks.
  3. Heat the oil and brown the meat.
  4. Add the leeks and saute untill all the water evaporates. Set aside.
  5. Boil the potatoes with the skin on.
  6. Peel the potatoes and slice on 3 mm (1 inch) thick slices.
  7. To prepare the bechamel. Melt the butter in a deep skillet.
  8. Add flour during whisking, continue whisking and add the milk.
  9. Bring the milk to boil and cook while whisking until it thickens.
  10. Add the salt and nutmeg.
  11. Set a bit of the grated cheese aside (about 1/2 cup), the rest mix in the bechamel.
  12. Sprinkle 2 tbsp of flour on the bottom of 20x30 cm (9x13 inch) deep casserole dish.
  13. Spread the mince and leek saute over the botom.
  14. Arrange the potato slices on top.
  15. Pour over the bechamel over it.
  16. Sprinkle with the remaining cheese and bake for 45 min to 1 h until brown on top.
  17. Let rest for 15 minutes before serving.
Oh the Goodies http://ohthegoodies.com/
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Ta jed je idealna za mrzle dneve, saj te prijetno nasiti in pogreje. Ostanki se odlično pogrejejo in jaz je vedno naredim ogromen pekač, da mi potem 3 dni ni potrebno kuhati. Za pripravo potrebuješ malo več časa, meso in por je treba popražiti, tako da vsa voda pokuha (sicer je jed polna vode in razpade), krompir je potrebno skuhati in narezati na rezine ter pripraviti bešamel. Vse skupaj je narejeno v dveh urah.
Nič ni boljšega kot topla jed, ko je zunaj mraz, tako da jo le pripravite, ne bo vam žal.

Uživajte v dobrotah!

Švicarska porova jed
Serves 8
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Prep Time
20 min
Cook Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 40 min
Ingredients
  1. 2 žlici olja
  2. 700 g mletega mesa
  3. 700 g pora
  4. 1,2 kg krompirja
  5. 60 g masla
  6. 4 žlice moke
  7. 1 l mleka
  8. 1 žlička soli
  9. 1/2 žličke muškatnega oreščka
  10. 120 g staranega sira (Gruyere), naribanega
  11. 2 žlici moke
Instructions
  1. Pečico segrejemo na 200°C.
  2. Očistimo, operemo in narežemo por.
  3. V kozici segrejemo olje in popražimo meso.
  4. Dodamo por in pražimo toliko časa, da voda izpari.
  5. Krompir skuhamo neolupljen.
  6. Krompir olupimo in narežemo na 3 mm debele rezine.
  7. Pripravimo bešamel. V kozici stopimo maslo.
  8. Vmešamo moko in med mešanjem prilijemo mleko.
  9. Zavremo, znižamo temperaturo in med mešanjem kuhamo toliko časa, da se zgosti.
  10. Dodamo sol in muškatni orešček.
  11. Nekaj sira damo na stran, preostal sir vmešamo v bešamel.
  12. Po dnu globokega pekača (20x30 cm) potresemo 2 žlici moke.
  13. Na dno razporedimo meso in por.
  14. Rezine krompirja položimo na vrh.
  15. Prelijemo z bešamelom in potresemo s preostalim sirom.
  16. Pečemo 45 min do 1 ure, dokler se po vrhu ne zapeče.
  17. Počakamo 15 min preden postrežemo.
Oh the Goodies http://ohthegoodies.com/
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4 comments

  1. Hmmmm ozo lekker

  2. This sounds amazing, just what you need when the ice-cold rain is pouring down outside to warm up your inside.

    https://crumblesandkaleblog.wordpress.com

    1. Yes, that kind of weather is the perfect reason to make this dish, it’s so comforting.

  3. Dit is mijn lievelingsgerecht!

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