Seasonal recipe: potato and leek gratin with bay leaf

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Carlos Laforet Coll
@carloslaforetcoll

A creamy and quick dish, easy to prepare and bring to the table as a side dish, but also as the main course of a light and tasty dinner which, thanks to the delicate and at the same time still flavor of the leek, embellishes what at first glance might seem like a simple potato flan.



Don't store avocado like this: it's dangerous

A creamy and quick dish, easy to prepare and bring to the table like contour, but also as a main course of a light and tasty dinner which, thanks to the delicate and at the same time still flavor of the leek, embellishes what at first glance might seem a simple potato flan.



Enriched with bay leaves and garlic, this dish can be prepared, even by those who have eliminated ingredients of animal origin from their diet, using vegetable cream, soy milk and eliminating Parmesan.

Ingredients (4 people)

1 jar of cream

150ml of milk

1 clove of crushed garlic

1 bay leaf

Extra virgin olive oil

1kg of peeled and thinly sliced ​​potatoes

2 leeks washed and cut into rings

80g grated Parmesan (or parmesan)

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Preparation

Let's start by pouring the cream and milk into a saucepan over low heat, adding the garlic and bay leaf. We mix well and bring to a boil. We remove from the heat, cover with a lid and let it rest.

At this point we go on in preparing the recipe. We turn on the oven and preheat it to 180 °. Grease the pan and lay the potatoes and leek on the bottom, forming an even layer. Once the ingredients are finished, gently pour over the mixture of cream and laurel milk. We add a pinch of salt. Sprinkle the surface with Parmesan and bake.



We leave to cook for about 40 minutes.

Once ready, let the dish cool and serve with a good local and seasonal red wine.

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