Leek and cream potatoes à la Didi

Ingredients for 4 servings:

• 500 g potatoes
• 500 g leek, only the white part
• 1 m.-large shallot(s)
• 100 g Edam cheese, grated
• 2 tbsp Parmesan or Grana Padano
• 200 ml cream
• nutmeg
• e.g. salt and pepper
• 20 g butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the potatoes and boil them with the skin on in heavily salted water for 20 minutes. Peel the cooled potatoes and halve them. Cut only the white part of the leek into rings. Wash the rings and drain well. Heat the butter in a pan and sauté the leek. Meanwhile, peel the shallot and dice it finely. Add the diced shallots to the leek. Add the potatoes and sauté until everything has taken on some color. Heat the cream and melt the cheese in it. Season both with nutmeg, pepper, and salt. Add the cream cheese to the pan and simmer with the lid on for a few minutes over a low heat. Plate up the dish and serve.