[BIOG] Creamy leek & potato gratin
- 4
- Preparation time: 30 minutes – Baking time: 50 minutes
Recipe and photo: Anne Faber - Anne's Kitchen
Serves 4 – Preparation time: 30 minutes – Baking time: 50 minutes
Zubereitung:
1. Clean the leeks, remove the green leaves, cut them in half lengthwise, and slice them. Wash thoroughly.
2. Peel and slice the potatoes. Chop the dried tomatoes.
3. Melt the butter in a pan and sauté the leeks together with the crushed garlic, rosemary, and a generous pinch of salt until they are soft and begin to caramelize slightly.
4. Preheat the oven to 350°F (180°C) convection.
5. Grease a baking dish (30 x 20 cm) with butter. Spread half of the potatoes on the bottom, top with the leeks, then the dried tomatoes and half of the cheese. Finally, arrange the remaining potato slices on top.
6. Whisk the eggs, cream, and milk in a measuring cup, season with 1 teaspoon of salt and a little pepper. Pour over the gratin and sprinkle the remaining cheese evenly on top.
7. Bake the gratin in the preheated oven for about 50 minutes until it is golden brown and bubbling.
8. Let rest for 10 minutes before serving.
9. Serve with lamb's lettuce.