Potato and shrimp gratin

Ingredients for 2 servings:

• 300 g shrimp(s) (frozen, ready to cook)
• 1 garlic clove(s)
• 100 ml milk
• 150 ml whipped cream
• salt and pepper
• nutmeg
• 3 sprigs of thyme plus some for sprinkling
• 350 g potatoes
• 1 stalk(s) leek
• 100 g scamorza

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

With Scamorza

1. Thaw the shrimp. Finely chop the garlic clove. Combine the milk and heavy cream in a saucepan with salt, pepper, nutmeg, and garlic, bring to a boil, and reduce by two-thirds. Pick the thyme leaves. 2. Peel the potatoes and slice them thinly. Trim and wash the leeks and cut them into 1 cm wide rings. 3. Preheat the oven to 180°C (160°C fan oven). Layer the potatoes and leeks in an ovenproof dish (25 x 20 cm). Season the shrimp with salt and pepper, and spread them on top. Mix the cream with the thyme and pour over the top. Slice the scamorza and spread it on top. Bake in the hot oven on the second rack from the bottom for 30 minutes. Sprinkle with some thyme. Per serving: 48 g protein, 38 g fat, 31 g carbohydrates = 687 kcal (2879 kJ)