'Cordon bleu' potato gratin
- 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
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