- about 800 gram waxy potatoes or use pre-cooked potato slices
- 2 leeks
- 2 garlic cloves
- 6 eggs
- 300 ml (full fat) milk
- 100 ml heavy cream
- 2 tablespoons herbs of Provence
- pepper and salt to taste
- large dash of nutmeg
- large handful of grated cheese
- butter for coating
Kitchen equipment needed
- medium-sized pan
- potato peeler
- cutting board & chef’s knife
- large oven dish
- large bowl
Preparation — 20 minutes
Fill a medium-sized pan with water and salt and bring to a boil. Peel and rinse the potatoes, divide them into slices and cook the potatoes for about 10 minutes. They don’t need to be completely done. Use a skimmer to transfer the potato slices out of the water and bring the water back to a boil.
Meanwhile rinse the leeks very well and divide them into thick rings. Cook them in the boiling water for a few minutes and then drain them. Peel and finely chop the garlic cloves. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat the oven dish with butter.
Finishing the leek and potato casserole — 50 minutes
Divide the potato slices over the bottom of the oven dish and then divide the leek on top of them.
Combine 6 eggs along with 300 ml milk and 100 ml cream in a bowl. Add the finely chopped garlic and 2 tablespoons of herbs of Provence and season with pepper, salt and a large pinch of nutmeg. Pour the mixture over the potatoes and leeks and finish with a layer of grated cheese.
Bake the casserole for about 40 ,minutes, or until the cheese is beautiful golden brown and the eggs are firm. The exact time depends on the oven, enjoy!