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🍽️ Crispy Potato Gratin with Leek and Nuts

736 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 large stalk leek
• 700 g potatoes
• 1 tbsp olive oil
• 2 tomatoes
• butter (for the ramekins)
• 3 eggs
• 100 g crème fraîche
• 250 ml whipping cream
• salt
• pepper (from the mill)
• 120 g freshly grated Gruyère cheese
• salt
• pepper (from the mill)
• 60 g sliced hazelnuts

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Wash the leek thoroughly and slice it into thin rings.
3. 3. Peel the potatoes and slice them into paper-thin rounds.
4. 4. Heat some olive oil in a pan and sauté the garlic until translucent.
5. 5. Add the leek to the pan, mix everything well, and remove the pan from the heat.
6. 6. Wash the tomatoes, remove the hard stem ends, and slice them.
7. 7. Preheat the oven to 180 degrees Celsius with top and bottom heat.
8. 8. Grease four small ovenproof ramekins (each approx. 15 cm in diameter) thinly with butter.
9. 9. Layer the potato, leek, and tomato slices alternately into the ramekins.
10. 10. Whisk the eggs with the crème fraîche and the cream in a bowl.
11. 11. Season the liquid with salt and pepper and stir in half of the cheese.
12. 12. Pour the cheese-egg mixture evenly over the vegetables in the ramekins.
13. 13. Sprinkle the remaining cheese and the nuts on top as a topping.
14. 14. Bake the gratins on the middle rack for 40 to 45 minutes until golden brown.

Nutrition per serving

• kcal: 736
• Protein: 23 g · Fett/Fat: 55 g · Carbs: 36 g