I know this dish is not the biggest eye catcher on a table you could ever imagine, yet it is so delicious! Already when I was a small child, my favorite dish used to be potato gratin and I still love it! I have to admit though, that mine have never become as delicious as my mother’s, maybe I should ask her about her secret ingredient 😉 Now where were we… Oh yes – lets continue raving about how delicious and great gratins are!
I just love the comforting warmth of a good gratin in the evening after a long day, or with a salad as side dish for lunch. The best thing about a gratin has to be though that you can prepare it a day in advance and then just bake it whenever you are ready. You just have to stop before the step where you would pour the cream over the gratin. Let the raw gratin rest in the fridge (possibly under a lid or some foil to keep it fresher) and continue with the recipe – pouring the cream over the gratin and then baking it 🙂 Super easy!
Ingredients (serves 2 as a main dish):
1/2 stalk of leeks
1 handful cherry tomatoes
150g grated cheese (e.g.Emmentaler)
200 ml whipping cream
Salt, pepper, nutmeg
Before you start, preheat the oven to 180°C and grease a gratin dish lightly. Wash the potatoes thoroughly then cut half of them in thin slices and distribute evenly on the bottom of the gratin dish. Take the upper half of a stalk of leeks and cut it into thick slices of about 1 cm. Wash them thoroughly in a colander. Then take half of the slices and distribute them across the potatoes in the gratin dish. Season everything generously with salt, pepper and nutmeg. Take about half of the cheese and crumble it on top.
Cut the remaining half of the potatoes into thin slices and distribute them evenly on top of the cheese. Sprinkle the potatoes with the leaks slices. Wash the cherry tomatoes and cut them in half. Place them on top of the gratin with the cutting edge facing upwards. Season again with salt, pepper and nutmeg and distribute the remaining cheese evenly on top. Pour the whipping cream evenly over the dish. Bake in the oven for about 5-10 minutes until the cheese starts melting, then cover it with aluminium foil or a lid for about 45 minutes. Take the foil off and bake for another 5-10 minutes until the gratin has a golden brown crust.