Potato gratin \"cordon bleu\"

Name: Potato gratin \"cordon bleu\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Leeks (leek); 7-10 Tbsp Salt; 250 g Appenzeller cheese; 250 g sliced boiled ham; 750 g Potatoes; 1 Onion; 300 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Marjoram; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Leeks (leek)
7-10 Tbsp Salt
250 g Appenzeller cheese
250 g sliced boiled ham
750 g Potatoes
1 Onion
300 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Marjoram
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Clean the leek, wash thoroughly and cut into rings. Pre-cook in little boiling salted water for about 1 minute. Quench, drain. Cut 200 g cheese into slices. Cut ham and cheese into pieces of about 4 x 4 cm. Peel and wash the potatoes and cut them into thin slices. Peel and finely dice onion.
2
Grease casserole dish and sprinkle with onion. Layer potatoes, leek, ham and cheese like roof tiles. Season cream with salt, pepper and nutmeg and pour over potatoes. Grate 50 g cheese and sprinkle over the casserole. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. At the end of the cooking time, cover with aluminium foil as required. Garnish with marjoram and serve