Potato Leek Gratin
8,4 / 10
ready in 50 min.
- 2 sticks Leeks
- 200 grams button Mushroom
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp freshly chopped parsley
- 500 grams potatoes
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- 2 eggs
- 50 grams grated Parmesan
How healthy are the main ingredients?potatoWhipped creamParmesanparsleyLeekgarlic clove
Preheat the oven to 180°C (approximately 350°F).
Rinse the mushrooms and cut into slices. Rinse and cut the leek into rings. Peel and finely chop the garlic. Briefly saute the leeks in butter. Add the mushrooms and saute for 2-3 minutes. Add the parsley and season with salt and pepper. Pour the mushrooms and leeks into a baking dish. Peel the potatoes and cut into thin slices. Layer the potatoes in the baking dish.
Mix the cream, creme fraiche, eggs and parmesan. Season with salt, pepper and nutmeg. Pour the sauce over the potatoes and bake for 25 minutes. Serve hot.