Leek and Potato Gratin
It is not every meal's fate to be both practical and bring a smile to the table. It's not hard to say this for a wonderful potato gratin recipe to accompany your meat dishes. Take the potatoes that almost no one says no to, mix them with leeks and plenty of spices in the gratin. Then bake slowly in the oven until the top is golden brown. All of this was meant to wink at the most exquisite tables, potato lovers, and those seeking different flavors. Come and combine thinly sliced potatoes with your favorite spices, layer them on the gratin with a custard-like consistency, and redefine the definition of flavor with this recipe!
Ingredients
- leek - 260.03 grams chopped
- extra virgin olive oil - 24.03 grams
- all-purpose flour - 45.03 grams
- butter - 45.03 grams
- milk - 200.03 grams
- potatoes - 300.03 grams thinly sliced
- salt - 9.03 grams
- ground black pepper - 1.03 grams
- nutmeg - 1.03 grams grated
Preparation Info
- Prep Time: 20 min
- Cook Time: 30 min
- Rest Time: 0 min
- Serving: 4 people
- Difficulty: Easy
- Meal Type: -
Steps
- Take a pan, put leeks and olive oil in it and sauté until soft.
- In a separate pan, roast flour and butter until fragrant. Let it cool. Add milk and mix. If it clumps, blend in a food processor. If it is too thick, you can add a little more milk. The mixture should have a custard-like consistency. Add leeks and grated nutmeg to the milky mixture and adjust the salt and pepper.
- Grease a small baking dish. Pour the leek mixture. Arrange the lightly salted potatoes on top as you like and bake in the oven until golden brown.
Allergens
- Gluten
- Laktoz