Leek bars au gratin on gourmet puree

Name: Leek bars au gratin on gourmet puree
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg floury potatoes (e.g. Likaria); 7-10 Tbsp Salt; 3 (750 g) Stalk leek (leek); 150 g Breakfast bacon (Bacon); 100 g Gruyère cheese, thinly sliced; 125 g double cream; 125 ml Milk; 7-10 Tbsp grated nutmeg; some stem(s) Thyme; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg floury potatoes (e.g. Likaria)
7-10 Tbsp Salt
3 (750 g) Stalk leek (leek)
150 g Breakfast bacon (Bacon)
100 g Gruyère cheese, thinly sliced
125 g double cream
125 ml Milk
7-10 Tbsp grated nutmeg
some stem(s) Thyme
7-10 Tbsp Grease

Directions

1
Peel, wash and chop the potatoes. Cover and cook in boiling salted water for about 20 minutes. Clean the leek, cut into 14-15 cm long pieces and wash. Cook in boiling salted water for 6-8 minutes.
2
Pour off, rinse with cold water and drain. First wrap 1 slice of bacon and 1 slice of cheese around each leek. Wrap another 1 slice of bacon around each cheese. Drain the potatoes and let them drain.
3
Add double cream and milk and mash everything to a puree. Season to taste with salt and nutmeg. Put the puree into a greased casserole dish. Spread sticks on top. Wash the thyme, dab dry, strip and sprinkle over the casserole.
4
Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown.