Leek and Cream Potatoes À La Didi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 500 g leek, only the white part
- 1 medium shallot (s)
- 100 g Edam cheese, rated
- 2 tablespoon parmesan or Grana Padano
- 200 ml cream
- nutmeg
- Salt and pepper
- 20 g butter for fryin
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them with their peel in strongly salted water for 20 minutes. Peel the cooled potatoes and cut in half.
- Cut only the white part of the leek into rings. Wash and drain the rings. Heat the butter in a pan and stew the leek in it. In the meantime, peel the shallot and cut it into small cubes. Add the cubes to the leek. Add the potatoes and let them stew until everything has turned some color.
- Warm the cream and melt the cheese in it. Season both with nutmeg, pepper and salt. Put the cheese cream in the pan and let it simmer for a few minutes with the lid on on the lowest heat.
- Arrange and serve the dish.
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