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Ingredients
Potato and Leek Gratin with Reblochon Cheese
- 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
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.
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.