Steamed potatoes with leek

Ingredients for 2 servings:

• 700 g potatoes
• 4 stalk(s) leeks
• 250 ml broth, possibly gluten-free / lactose-free
• salt and pepper
• Nutmeg, optional
• Fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

An old recipe. Also gluten- and lactose-free.

Wash and peel the potatoes and cut into approximately 0.5 cm thick slices. Trim and wash the leeks and also cut them into approximately 0.5 cm thick rings. Set the rings from one leek aside. Heat the fat in a non-stick pan or pot and first sauté the leeks, seasoning with salt and pepper. Deglaze with the stock, add the potatoes, and stir to combine. Please remember that the potatoes need quite a bit of salt, but not too much. Steam with the lid closed and stir occasionally for approximately 30 minutes, then add the reserved leeks and stir in. Steam for another 10 minutes. Season with salt and pepper to taste. Tip: Add a small pinch of nutmeg. The stock should never completely evaporate during steaming; add a little more water if necessary (this also depends on the type of potato). However, the stock should be evaporated by the end of the cooking time. We like it best with simple fried eggs. But you can also serve them as a side dish to many things.