Potato and Leek Gratin
The spicy gratin warms from the inside, makes you happy, and provides sufficient satiation. The essential oils of leek and spring onions give strength to the intestinal flora, which is very important for a good immune system. Leeks also have a diuretic effect, support kidney function, and provide immune-strengthening vitamin C.
To avoid the potato slices not being completely cooked after baking, they should be sliced as finely as possible. You can also pre-cook the potatoes the day before to make sure that the gratin has the right consistency.
- 28 ozs potatoes
- 1 bunch scallions
- 2 stalks Leeks
- 1 garlic clove
- 4 Tbsps butter
- 6 ozs Crème fraiche
- 10 ozs Whipped cream
- 2 eggs
- freshly ground peppers
- 4 ozs fresh grated Gruyere
- butter (for the pan)
Peel, rinse and slice the potatoes. Preheat the oven to 350°F. Rinse the scallions and leeks and cut into rings.
Peel and finely chop the garlic. Heat 2 tablespoons of butter in a large pan and saute the scallions, leeks and garlic. Pour in 1/2 cup of water and simmer over low heat for 5 minutes.
Mix the creme fraiche, cream, eggs and season with salt, pepper and nutmeg. Layer the potatoes, onions and leek mixture and grated cheese in a greased baking dish. Season each layer with salt, pepper and nutmeg.
Spread the cheese and pieces of butter on the gratin and pour on the egg-cream mixture. Bake for 30-35 minutes. Serve hot.