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Potato and leek gratin

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Ingredients for 4 servings:

  • 800 g potatoes
  • 500 g leek
  • 200 g sour cream
  • 100 g processed cheese
  • 150 g sweet cream or milk (this will be a little lower in calories)
  • salt and pepper
  • Garlic salt
  • nutmeg
  • vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in their jacket potatoes, let them cool, peel them, and slice them. Trim the leek, slice them into rings, and sauté them in a little oil. In a casserole dish, layer the potato slices, then the leek, and then more potato slices. Finally, season with salt and pepper. Mix the sour cream with the processed cheese and cream or milk and season with nutmeg and 1 teaspoon of vegetable stock. Pour the mixture over the potato and leek mixture. Bake at 180°C for about 20 minutes using a fan oven. Serve with pan-fried meat, such as minute steaks.

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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.

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