John Myers
Ingredients for 6 servings:
- 300 g potatoes, mainly waxy
- salt water
- 300 g leek
- 300 g apples (Boskoop)
- 300 ml sweet cream
- 2 tsp, leveled vegetable broth, instant
- 200 g Gouda, grated
- Sea salt and pepper, black from the mill
- Nutmeg, freshly grated
- cinnamon sugar
- lemon juice
- Fat for the mold
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
vegetarian
Wash the potatoes, score them all over, and boil in salted water for 20 minutes. Then cool in ice water and peel. Slice the peeled potatoes. Halve the leek lengthwise, wash, and cut into half rings. Peel and quarter the apples, remove the cores, slice, and place in lemon water. Mix the sweet cream with the vegetable stock and bring to a boil briefly. Place half of the potatoes in a greased baking dish, season with salt, pepper, and nutmeg, and drizzle with a little cream sauce. Layer half of the apples on top, season with cinnamon and sugar, and drizzle with a little cream sauce. Place half of the leek on top, season with salt, pepper, and nutmeg, and drizzle with a little cream sauce. Continue this process until all the ingredients are used up, then sprinkle with Gouda cheese. Bake in a preheated oven at 200°C (top/bottom heat) for 20 minutes. Check occasionally and cover with aluminum foil if necessary to prevent the gratin from getting too dark.
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