France
Leek & potato gratin
Tender potatoes and leeks under a golden cheese topping.
- Preparation
- 20 min
- Cooking
- 55 min
- servings
- 2
Ingredients
- 500 g potatoes
- 2 leeks
- 200 ml single cream
Ingredients
2 servings
- 500 g potatoes
- 2 leeks
- 200 ml single cream
- 100 ml milk
- 60 g grated vegetarian cheese (microbial rennet)
- 10 g butter
- ¼ tsp salt
- 1 pinch nutmeg
Let’s cook
- Heat the oven to 190°C. Wash leeks thoroughly and slice. Peel potatoes and slice thinly, about 2 mm.
- Soften leeks in butter for 8 minutes. Mix cream, milk, salt and nutmeg.
- Layer potatoes and leeks in a baking dish. Pour over the cream mixture and top with cheese.
- Cover with baking paper and foil. Bake for 30 minutes, uncover and bake for 15 minutes more. A knife should slide through the potatoes easily; cook longer if needed.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.