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Leek and potato casserole

updated

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Ingredients for 4 servings:

  • 1 kg leek
  • 1 kg potatoes
  • 200 g crème fraîche
  • 1 egg yolk
  • 200 g cheese, grated
  • 50 g butter
  • 5 tbsp flour
  • Broth from cooked leek
  • Salt
  • nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the leek, cut into 1cm thick slices, and cook in boiling salted water until al dente. Peel and boil the potatoes, then slice them. Layer the leek and potatoes alternately in a greased baking dish. For the light sauce, melt the butter in a saucepan, add the flour, and quickly mix everything together. Deglaze with the leek stock until the sauce reaches the desired thickness. If the sauce is too thin, add a light sauce thickener until the sauce reaches the desired thickness. Season with salt and nutmeg. Stir the crème fraîche and egg yolk into the sauce. Pour the sauce over the leek, sprinkle with grated cheese, and bake in the oven at 200°C for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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