Potato and leek casserole

Ingredients for 4 servings:

• 200 g blue cheese
• 200 g crème fraîche (possibly low-fat)
• 750 g leek
• 750 g floury potatoes
• e.g. salt and pepper
• some butter or oil for the mold

Instructions

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

vegetarian

Grease the baking dish with butter or oil. Mash the blue cheese with a fork, mix with the crème fraîche, and season with pepper. Use only the white and light green parts of the leek. Trim the root ends. Halve the leek lengthwise, wash, and cut into thin strips. Wash, peel, and thinly slice the potatoes. Preheat the oven to approximately 180 degrees Celsius. Layer the potatoes in the dish in a shingle-like layer, sprinkling with salt and pepper. Scatter the leek rings over the top, then season with salt and pepper. Spread the creamed cheese over the top. Bake the casserole on the middle rack for approximately 45 minutes, until the surface is golden brown.