Ingredients
| Leek potato gratin | |
| 150 g | Potatoes, fresh |
| 10 ml (1 tbsp) | Cream (30% fat) |
| 100 g | Leeks, fresh |
| 10 g (2 tsp) | Butter |
| ¼ g (1 pinch) | Salt |
| ¼ g (1 pinch) | Pepper |
| ¼ g (1 pinch) | Nutmeg |
| 2 g (½ tsp) | Parsley, fresh |
| 30 g | Bacon |
| 10 g | Emmentaler cheese |
| 10 g (1 tsp) | Créme fraîche |
| Vanilla ice cream with cherries | |
| 60 g | Vanilla ice cream |
| 100 g | Stewed cherries |
Cooking Instructions
Leek potato gratin
Cook the peeled potatoes and mash them. Add cream, butter and herbs. Cut the leek into slices, steam them with butter and season. Grease a gratin form with butter, cover it with leek and mashed potatoes. Cut the bacon into cubes and fry it. Sprinkle the bacon and the Emmentaler cheese and cover it with créme fraîche Put the gratin into heat oven and brown it.
General information
| Difficulty: | 2 of 5 |
Nutritional information
| 645 kcal | Energy |
| 12.3 g | Protein |
| 274 mg | Phosphate |
| 173 mg | Sodium |
| 1,188 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |