Summary

Ingredients

• 8 thick potato (s)
• 2 leeks
• 2 cloves garlic, pressed
• 1 ½ cup whipped cream
• 1 cup crème fraîche or sour cream
• 100 g cheese (e.. Emmentaler), rated
• nutmeg
• salt and pepper
• 1 teaspoon vegetable stock, instant
• Fat for the shape

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Instructions

1. Peel, wash and thinly slice the potatoes. Clean the leek and cut it into fine slices.
2. Grease a baking dish with oil or margarine and then alternately layer potatoes and leeks on top of each other. Attention: Season each individual layer with freshly grated nutmeg, salt and pepper - this guarantees a good and hearty taste!
3. For the sauce, mix the cream, creme fraiche, pressed garlic, pepper and 2 teaspoons of vegetable stock and pour over the potato and leek mixture.
4. Cover the baking dish with aluminum foil and bake for 45 minutes at 200 ° C (fan oven), then remove the foil and spread the cheese over the bake. Gratinate for another 15 minutes.
5. The baking time should be checked, however, as every oven works differently. In general, the cheese is put on the casserole shortly before the potatoes are done. Tastes particularly good with a green salad and baguette.