Vegetarian casserole with pointed pepper and balls of falafel and a creamy sauce
Heat the oven to 200 degrees. Boil the potato slices in a pan of water for about 5 minutes. Chop the garlic finely and fry together with the leek for a few minutes in a pan until it starts to shrink slightly. Melt the butter in a pan and stir in the flour. Gradually add the milk and stir with a whisk until smooth.
Stir in the crème frache and season the sauce with salt and pepper. Chop the pointed pepper into cubes. Place the potatoes in a greased baking dish. Divide the leek over this and the pointed pepper. Pour over the sauce and toss everything together. Place the falafel balls in it and sprinkle with cheese. Place the oven dish in the oven for 20 minutes.
Source: Leukerecepten by leukerecepten-nl.
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