2 large BIOG leeks
800g BIOG floury potatoes
60g BIOG sun-dried tomatoes
30g BIOG butter
2 BIOG garlic cloves, crushed
2 BIOG eggs
300ml BIOG cream
100ml BIOG full-fat milk
200g BIOG Eislecker Kéis – gerappt
4 sprigs of rosemary, chopped
Salt & pepper
Lamb’s lettuce salad, to serve
Serves 4 – Prep time: 30 minutes – Baking time: 50 minutes
Trim the leek, discard the green tops, slice lengthwise and cut into slices. Wash thoroughly.
Peel the potatoes and cut into slices. Chop the sundried tomatoes.
Melt the butter in a frying pan and fry the leek with the crushed garlic, rosemary and a good pinch of salt for until soft and just starting to caramelise.
Preheat the oven to 180°C fan.
Butter a 30 x 20cm baking dish. Spread half the potatoes over the base, top with the leeks, then sprinkle the sun-dried tomatoes and half the cheese over. Finishing by nicely arranging the remaining potatoes on top.
In a jug, beat the eggs with the cream and milk, season with 1 teaspoon of salt and some pepper. Pour over the gratin, then distribute the remaining cheese all over the top.
Bake the gratin in the preheated oven for 50 minutes until golden and bubbling.
Leave to rest for 10 minutes before serving.
Serve with lamb’s lettuce salad.
