Summary

Ingredients

• 2 kg potato (s), waxy
• 2 leeks
• 3 red pepper (s)
• 250 g ham, cooked
• 2 onions)
• 1 bunch thyme
• 400 g cream cheese (0.2% fat)
• 5 egg (s)
• 3 tablespoon mustard (Dijon mustard)
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Wash the potatoes, cook with the skin for 30 minutes. Then peel, let cool and cut into slices. While the potatoes are boiling, clean and wash the leeks and cut them into rings. Quarter, core, wash and dice the peppers. Also dice the ham. Peel and dice the onions as well. Rinse the thyme, pluck the leaves off and chop.
2. Mix the cream cheese with milk, eggs, thyme and mustard and season well with salt and pepper. Heat 1 tablespoon of oil in a saucepan or high pan, sauté the onions in it. Add the leek, cover and cook for 2 minutes. Then add the paprika and ham, sauté briefly, season with salt and pepper.
3. Heat the oven to 200 ° C. Layer the potatoes and leek mixture alternately on a baking sheet or casserole dish, brushed with the remaining oil, and carefully press down. Spread the cream cheese cream over it. Bake the gratin in the oven at 200 ° C for 30 - 35 minutes until golden yellow. This gratin is easy to freeze! 4 pts per serving