Potato gratin with leek

Name: Potato gratin with leek
Prep time: 25 min
Total time: 85 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: ½ tbsp poppy seeds; 2 tbsp pumpkin seeds; 120 g Gruyère; 2 ½ dl cream; 20 g dried porcini mushrooms; 1 kg mealy potatoes; 300 g leek; 150 g leaf salad; 1 ½ tbsp apple vinegar; 2 tbsp pumpkin seed oil; a little nutmeg; ¾ tsp salt; a little pepper; salt and pepper to taste

winter Swiss cuisine family kitchen

Total: 1 hr 25 min. | Active: 25 min.

vegetarian, gluten-free

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Our potato gratin is a real classic and an absolute must. Is it the nutmeg or the mushrooms that make it one of our most popular main courses? You best see for yourself! Do you have a craving for it, too?

Recommended by:
FOOBY Team

Ingredients

for 4 person

Mushrooms
20 g	dried porcini mushrooms
2 dl	water

Gratin
1 kg	mealy potatoes , cut into approx. 3 mm slices
300 g	leek, halved lengthwise, thinly sliced
120 g	Gruyère, coarsely grated
2 ½ dl	cream
a little	nutmeg
¾ 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), chopped
2 tbsp	pumpkin seeds

How it's done

Mushrooms

Soften the mushrooms in water for approx. 15 mins. Drain the mushrooms.

Gratin

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

To bake

Approx. 1 hr. in the centre of an oven preheated to 180 °C.

Salad

In a bowl, mix the vinegar with all the other ingredients up to and including the pepper. Add the salad leaves, mix and plate up. Sprinkle the pumpkin seeds on top. Serve the salad with the gratin.

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