for 4 person

Gratin

1 kg	mealy potatoes, cut into slices approx. 5 mm thick
300 g	leek, halved lengthwise, thinly sliced
20 g	dried porcini mushrooms, soaked in water, drained
120 g	Gruyère, coarsely grated
2 dl	cream
a little	nutmeg
½ tsp	salt
a little	pepper

Salad

1 ½ tbsp	apple vinegar
2 tbsp	pumpkin seed oil
½ tbsp	poppy seed, toasted
	salt and pepper to taste
150 g	leaf salad (e.g. curly endive), cut into pieces
2 tbsp	pumpkin seeds

How it's done

Gratin

Mix the potatoes, leeks, mushrooms and half the Gruyère, transfer to the prepared tin Season the cream, pour over the top. Sprinkle with the rest of the Gruyère.

Gratinate for approx. 1 hr. in the centre of an oven preheated to 180°C.

Salad

Mix the vinegar with all the other ingredients up to and including the pepper. Toss the leaf salad in the dressing shortly before serving, plate up. Sprinkle with pumpkin seeds. Plate up the potato gratin with the leek and porcini mushrooms. Serve with the salad.

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