Sweet Potato and Leek Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 sweet potato (s)
- 1 leek
- 200 ml cream or Cremefine 15%
- 100 g cheese, e.., Gouda or ratin cheese, rated
- 1 tablespoon butter
- some fat for the shape
- 2 teaspoon, heaped herbs, Italian
- some nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the sweet potatoes and slice them thinly or cut them into very thin slices. Wash the leek and cut it into small rings.
- Heat the cream (for the figure-conscious, Cremefine with 15% fat content also tastes good) in a small saucepan, melt the butter in it, season with the herbs, nutmeg, salt and pepper and bring to the boil briefly. Take the pot off the stove and let it cool down a bit.
- Grease a small baking dish. Cover the bottom of the baking dish with about a third of the sweet potato slices like fish scales. Spread over a third of the leek rings and pour the same amount of cream sauce over them. Layer the remaining sweet potato slices and leek rings in the same way. Sprinkle with grated cheese and bake in the preheated oven at 180 ° C for about 30 minutes.
- The gratin is ready when the cheese is golden brown.
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