Potato gratin with leek

Ingredients for 4 servings:

• 8 thick potatoes
• 2 stalk(s) leeks
• 2 clove(s) garlic, squeezed
• 1 ½ cups whipped cream
• 1 cup of crème fraîche or sour cream
• 100 g cheese (e.g. Emmental), grated
• nutmeg
• salt and pepper
• 1 tsp vegetable broth, instant
• Fat for the mold

Instructions

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

vegetarian hearty

Peel and wash the potatoes, and slice thinly. Trim the leeks and slice them thinly. Grease a baking dish with oil or margarine and then layer the potatoes and leeks alternately. Note: Season each layer with freshly grated nutmeg, salt, and pepper for a rich, hearty flavor! For the sauce, combine the cream, crème fraîche, crushed garlic, pepper, and 2 teaspoons of vegetable stock and pour over the potato and leek mixture. Cover the baking dish with aluminum foil and bake for 45 minutes at 200°C (fan oven). Then remove the foil and spread the cheese over the casserole. Bake for another 15 minutes. However, check the baking time, as every oven works differently. Generally, the cheese is added to the casserole just before the potatoes are cooked. It tastes particularly good with a green salad and baguette.