Potato and leek casserole with Gorgonzola sauce

Ingredients for 2 servings:

• 500 g potatoes
• 500 g leek
• 100 g crème fraîche
• 2 tbsp whipped cream
• 150g Gorgonzola
• 30 g breadcrumbs
• Salt and pepper, white from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

As a side dish for 4 people, as a main course for 2 people

Trim the leeks, cut into approximately 1cm thick rolls, and rinse thoroughly. Drain. Peel the potatoes and cut them lengthwise into thin slices. Strain the Gorgonzola through a sieve and mix with the crème fraîche and cream. Arrange the potatoes and leeks in a buttered casserole dish in a shingle pattern, season with salt and pepper. Spread the Gorgonzola sauce over the leeks and finally sprinkle with the breadcrumbs. Place in an unheated oven and bake at 200°C on the middle rack for approximately 45-50 minutes (convection oven: 175°C for approximately 40 minutes). Serve as a side dish to pan-fried dishes (4 servings) or as a main course (2 servings).