'Cordon bleu' potato gratin

For 4 people
  • 500 g Leeks
  • Salt
  • 250 g Appenzeller cheese
  • 250 g sliced ​​cooked ham
  • 750 g Potatoes
  • 1 onion
  • 300 g whipped cream
  • pepper
  • grated nutmeg
  • Marjoram
  • fat
  • aluminum foil
75 minutes
easy
1.
Clean the leek, wash it thoroughly and cut into rings. Pre-cook in a little boiling salted water for about 1 minute. Quench, drain. Cut 200 g cheese into slices. Cut the ham and cheese into pieces approx. 4 x 4 cm. Peel, wash and thinly slice the potatoes. Peel onion and chop finely. Grease the baking dish and sprinkle with onion. Layer the potatoes, leek, ham and cheese like a roof tile. Season the cream with salt, pepper and nutmeg and pour over the potatoes. Grate 50 g of cheese, sprinkle over the casserole. Cook in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes. At the end of the cooking time, cover with aluminum foil as required. Garnish with marjoram and serve
1 person approx.:
  • 700 kcal
  • 2940 kJ
  • 36 g protein
  • 46 g fat
  • 29 g carbohydrates

0 Comments

Leave A Comment