Peel and wash the potato and cut into 0.5 cm thick slices. Cook in the vegetable stock for 5 minutes and drain. Clean and wash the leek and cut into fine rings. Finely chop the garlic. Sauté the leek with the garlic in a saucepan, season with salt and pepper.
Beat the cream and eggs well and season with the specified spices. Grease the baking dish. Layer the potato slices, leek rings and cheese alternately. Pour the cream and egg mixture over it. Spread flakes of butter on top. Baked at 180 degrees for 30 minutes.
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