Potato and Leek Gratin with Emmental and Thyme

A hearty potato and leek gratin with cream, milk and savoury Emmental, just like Grandma used to bake. Thanks to plenty of vegetables and herbs, it is filling but not too heavy.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g waxy potatoes
• 2 Stück stalks leek
• 1 Stück small onion
• 20 g butter
• 300 ml milk
• 100 ml cream
• 2 Stück eggs
• 100 g Emmental, grated
• 1 TL dried thyme
• 1 Prise nutmeg, freshly grated
• salt
• pepper
• 1 Bund bunch flat-leaf parsley

Method

1. Preheat the oven to 200 °C conventional heat and grease a baking dish.
2. Peel the potatoes, wash them and slice them thinly with a mandoline or knife.
3. Clean the leek, wash it thoroughly and cut it into fine rings. Finely dice the onion.
4. Melt the butter in a large pan and sweat the onion and leek in it for 3 to 4 minutes until soft.
5. Whisk together the milk, cream and eggs in a bowl and season with salt, pepper, thyme and nutmeg.
6. Layer the potato slices in the dish alternating with the leek and half of the cheese, salting each layer lightly.
7. Pour the egg mixture over the top until the potatoes are just covered, and sprinkle the remaining cheese on top.
8. Bake the gratin in the preheated oven for about 45 to 50 minutes until golden brown and the potatoes are tender when pierced.
9. Finely chop the parsley, let the gratin rest for 5 minutes and serve sprinkled with the parsley.