Ingredients
serves 4
- 1 gratin dish of 20 x 30 cm size
- butter for the gratin dish
- 1 finely chopped onion
- 200 g of leek, cut into strips 2 cm thick
- 1 crushed clove of garlic
- butter for sautéing
- 200 mL of vegetable stock
- 200 mL of full cream
- salt, pepper, nutmgg
- 150 g spinach, blanched
- 2 carrots, cut into thin slices
- 150 g Le Gruyère AOP, freshly grated
- 500 g potatoes, z. B. Nicola, Charlotte or Ostara, , thinly sliced
- 20 g butter flakes
- 50-80 g Tête de Moine AOP, ca. 16 Rosettes
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Sweat the onion, leek and garlic in the butter for 5 mins. on a low heat. Spread in the buttered gratin dish.
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2 Pour the stock and the cream into the pan; bring to the boil, simmer for 3-4 mins. and season.
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3 Scatter the spinach and baby carrots on to the onion and leek mixture; sprinkle 100 g of Gruyère AOP on to the vegetables.
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4 Spread the potatoes out in the gratin dish and pour on the hot cream mixture. Sprinkle on the remaining Gruyère AOP and the butter flakes.
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5 Gratinate for approx. 45 mins. in the middle of the oven, preheated to 185°C. Just before the baking is finished, lay the Tête-de-Moine AOP rosettes on the top and cover with aluminium foil.
Bon
Appétit
Appétit
