Potato and Leek Gratin with Reblochon Cheese

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Potato and Leek Gratin with Reblochon Cheese
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
1 onion
2 garlic cloves
1 Tbsp butter
400 grams starchy potatoes
1 kilogram thin Leeks
salt
250 grams Reblochon cheese
Fat (for the baking dish)
freshly ground peppers
Nutmeg
250 milliliters Whipped cream
200 milliliters milk
2 eggs
How healthy are the main ingredients?
LeekpotatoWhipped creamoniongarlic clovesalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Peel the onion and garlic, finely dice and sauté in hot butter until translucent. Peel the potatoes, rinse and cut into very thin slices. Rinse and trim the leek and cut the white and light green part into pieces about the size of the baking dish. Blanch in boiling salted water for about 2 minutes, rinse in cold water and drain well.

2.

Cut the rind off of the Reblochon and cut into small cubes. Arrange the potatoes and the leeks in a greased baking dish in alternating layers. Sprinkle with the cheese in between the layers and season with salt, pepper and nutmeg. Mix the cream with the onion-garlic mixture, the milk and the eggs and pour over the vegetables, so that they are almost covered. Bake in the preheated oven until golden brown, 45-50 minutes. Remove from the oven and serve immediately.