Potato gratin \"cordon bleu\"

Name: Potato gratin \"cordon bleu\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 500 g Leeks (leek); 7-10 Tbsp salt, white pepper; 200 g Appenzeller cheese; 200 g cooked ham; 1 medium onion; 750 g cook hard. Potatoes; 7-10 Tbsp Grease; 200 g Whipped cream; 200 ml Milk; 7-10 Tbsp Chervil or parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 3

500 g Leeks (leek)
7-10 Tbsp salt, white pepper
200 g Appenzeller cheese
200 g cooked ham
1 medium onion
750 g cook hard. Potatoes
7-10 Tbsp Grease
200 g Whipped cream
200 ml Milk
7-10 Tbsp Chervil or parsley

Directions

1
Clean, wash and cut the leek into rings. Cover and steam in little boiling salted water for about 2 minutes, drain
2
Cut 150 g cheese into slices. Cut the ham and cheese into slices of approx. 4 x 4 cm each. Peel and chop onion. Peel the potatoes and cut or slice them thinly
3
Grease a large casserole dish (28 cm Ø) and sprinkle with onion. layer potatoes, leek, ham and cheese slices fan-shaped
4
Season cream and milk with salt and pepper, pour over the casserole. Grate the rest of the cheese over the casserole. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 50 minutes until golden brown. Garnish if necessary