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🍽️ Creamy Potato and Leek Gratin

461 kcal · 30 min · 4 servings

Creamy Potato and Leek Gratin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius.
  2. 2. Wash the leek thoroughly, remove the tough ends, and slice it into thin rings.
  3. 3. Wash the mushrooms, clean them, and cut them into bite-sized pieces.
  4. 4. Wash the potatoes, peel them, and slice them into thin rounds.
  5. 5. Parboil the potato slices in boiling salted water for 7 to 10 minutes.
  6. 6. Drain the potatoes and let them dry well.
  7. 7. Heat 2 tablespoons of oil in a frying pan.
  8. 8. Sauté the leek and mushrooms in the pan.
  9. 9. Transfer the vegetable mixture into a baking dish.
  10. 10. Season the vegetables with a little pepper.
  11. 11. Whisk the eggs with the low-fat quark in a separate bowl.
  12. 12. Season the quark-egg mixture with salt and pepper.
  13. 13. Finely chop the parsley and sprinkle it over the vegetables in the dish.
  14. 14. Pour the quark-egg mixture evenly over the vegetables.
  15. 15. Gently shake the dish to distribute the liquid evenly.
  16. 16. Layer the parboiled potato slices neatly over the liquid.
  17. 17. Add the remaining oil to the pan and fry the remaining potatoes until golden brown.
  18. 18. Place the fried potatoes on top of the gratin.
  19. 19. Bake the gratin in the preheated oven for about 25 to 30 minutes until golden brown.

Nutrition per serving