Potato and leek casserole

Ingredients for 4 servings:

• 600 g potatoes
• 250 g carrot(s)
• 3 stalk(s) leeks
• 2 onions
• 1 garlic clove(s)
• 3 tbsp butter or clarified butter
• 250 g Gouda, grated
• 250 ml cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Peel the potatoes and carrots and slice or grate them. Trim the leek and slice into rings, dice the onion, and chop the garlic. Heat butter or clarified butter in a large pan and sauté the diced onion until translucent. Now add the potatoes, carrots, leek, and garlic. Mix everything well and toss in the hot fat for about 5 minutes. Then place the potato and vegetable mixture in a baking dish. In a small bowl, mix the grated cheese with the cream and season with salt, pepper, and a little nutmeg. Pour the seasoned cheese and cream sauce evenly over the potatoes. Place the baking dish on the middle rack of a preheated oven at 180°C (fan oven) and bake for about 30 minutes.