Gratin Dauphinois with Leeks

For the gratin dauphinois with leeks, first wash the leeks and cut them into fine rings. Wash and peel the potatoes, cut them into thin slices and dry them with kitchen paper.

Mix in a bowl with salt, pepper and nutmeg. Whisk in lemon juice, eggs, milk and whipping cream and add salt. Peel and crush garlic.

Preheat oven to 180°C. Grease a baking dish, rub with garlic and layer potato slices in three layers. Sprinkle each layer with leek rings and cheese, then top with egg-milk mixture.

Put butter in flakes on top and bake the gratin dauphinois with leeks for an hour.

Preparation Tip:

Serve with a green salad with the gratin dauphinois with leeks.

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