leek to heaven and earth

Name: leek to heaven and earth
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Leek sticks (leek); 1 TABLESPOON Butter; 600 g Potatoes; 3 red-shelled apple; 1 pack of very tender cooked ham (2 x 60 g); 3 Eggs (size M); 150 g Whipped cream; 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 g Mountain cheese; 2 TABLESPOONS Hazelnut flakes; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Leek sticks (leek)
1 TABLESPOON Butter
600 g Potatoes
3 red-shelled apple
1 pack of very tender cooked ham (2 x 60 g)
3 Eggs (size M)
150 g Whipped cream
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 g Mountain cheese
2 TABLESPOONS Hazelnut flakes
7-10 Tbsp Aluminium foil

Directions

1
Clean the leek, cut in half lengthwise, wash and dab dry. Heat butter in a large pan. Sauté the leek sticks briefly all around. Peel and wash the potatoes and cut or slice them thinly. Quarter apples, remove seeds and also cut into thin slices. Layer potatoes, apples and ham in 4 smaller or 2 larger gratin dishes like roof tiles
2
Whisk eggs, cream and milk. Season with salt, pepper and nutmeg. Pour egg cream over the layered ingredients. Place leek on top. Coarsely grate the mountain cheese and sprinkle over the leek. Close each mould with aluminium foil. Bake gratins in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove foil. Bake for another 25 minutes
3
Meanwhile, roast the hazelnut leaves in a pan without fat until golden brown, take them out. Sprinkle the finished gratins on top