Gyuveche with Gabrovska lukanka

Products for 2 portions

2 medium-sized boiled potatoes (200 g)
65 g Tandem Gabrovska lukanka
40 g yellow cheese
1 tbsp. olive oil
Fried leeks and red pepper (½ red pepper, ½ stalk of leek)
Salt to taste
Pepper to taste
1 stalk of scallion

Preparation

Open the lukanka and arrange the slices in individual baking trays, alternating with potato slices.
Drizzle a little bit of olive oil on top, season with salt and pepper.

Spread the cooled leeks and pepper on top, cover with the lids and bake for 20 minutes in an oven preheated to 200 degrees.

Remove the ceramic Gyuveche pots from the oven and add the grated yellow cheese.
Arrange slices of lukanka on top and return to the oven for another 5 minutes until the cheese and the lukanka turn brown.

Serve the Gyuveche with sprinkled scallions on top.