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Potatoes: Potato and Leek Gratin

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Potatoes: Potato and Leek Gratin

The perfect potatoes: potato and leek gratin recipe with a picture and simple step-by-step instructions.

  • 2 Rods Leek
  • 4 piece Potatoes
  • 30 g Butter
  • 1 tablespoon Flour
  • 300 ml Water
  • 1 tablespoon Grained vegetable broth *
  • 1 tablespoon Cream cheese
  • 1 tablespoon Mascarpone
  • 100 ml Milk
  • 1 pinch Grated nutmeg
  • Salt and pepper
  • 75 g Appenzell cream stage
  • Fat for the shape
  1. Remove the green from the leek and cut the rest into pieces approx. 10-15 cm long, slit and take apart. Blanch these square / rectangular pieces in boiling water for 3 minutes, drain and set aside.
  2. Melt the butter in a saucepan, add the flour and stir. Add enough water to make a thin pudding. Add the grained vegetable stock, processed cheese and mascarpone, stir well and bring to the boil. Season with nutmeg, salt and pepper and “dilute” with the milk.
  3. Peel the potatoes and slice them finely, coarsely grate the Appenzeller.
  4. Grease a baking dish and sprinkle some of the cheese on it. Now put two to three layers of leek on top – if necessary cut the leek into shape with scissors – spread some sauce on top and fan-out the potatoes. Now some more sauce and repeat the whole thing until everything is used up. Finish with the leek and sauce. Scatter the rest of the cheese on top and cover the baking dish.
  5. Bake at 200 degrees in a preheated oven for about 1 hour. The last ten minutes of which are open. If the potato slices are not yet soft, place them in the oven for another 10-15 minutes.
  6. If you don’t want to do without fish or meat, you can layer seared minced meat or cubed fish fillet between the layers.
  7. * Link to spice mixes: Granulated vegetable broth
Dinner
European
potatoes: potato and leek gratin

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Written by John Myers

Professional Chef with 25 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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