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Potato and Leek Casserole | Savory & Baked Golden Brown
(0)
65 min
Under an hour
Knuspr-Küche
Deftiger deutscher Traditionsgenuss für kühle Herbsttage: Feine Kartoffelscheiben und aromatischer, sanft gedünsteter Lauch in sahnig-würzigem Knoblauch-Muskat-Guss, gratiniert mit einer herrlich goldgelben Bergkäsekruste.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C convection). Thoroughly grease a baking dish with a little butter.
Peel the potatoes, wash them, and slice or shave them into approx. 2 to 3 mm thin slices. Cut the leek in half lengthwise, wash thoroughly, and cut into approx. 1 cm wide half-rings.
Peel the garlic cloves and finely chop or press them. Wash the fresh parsley, shake dry, and chop finely.
Chef's tip
To ensure the casserole cooks evenly, the potato slices should be sliced evenly thin using a vegetable slicer (mandoline).
For an even heartier variation, 100 g of diced ham or bacon can also be browned and mixed in together with the leek.
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