in Recipes

Leek and potato gratin with crème fraîche

updated

Spread the love

Ingredients for 10 servings:

  • 1 ½ kg potatoes
  • 2 leeks
  • 50 g butter
  • 0.38 liters of milk
  • 2 cups of crème fraîche
  • 3 eggs
  • 100 g Edam cheese
  • salt and pepper
  • nutmeg powder
  • marjoram
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

very simple and tasty dish, can be used as a main course or side dish

Wash the leek and cut into 1 cm strips. Wash, peel, and thinly slice the potatoes. Layer the potatoes and leeks alternately in a greased casserole dish. Combine the milk, crème fraîche, eggs, and seasoning and pour over the dish. Cover and cook in a water bath at 150°C until the potatoes are tender. Sprinkle with grated Edam cheese to finish.

Facebook Comments

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.

Pumpkin soup with bratwurst

Odenwald cooked cheese