- Butter, plus oil for the form - 2 st. spoons
- leeks, thinly sliced (about 1 cup) - 2 Pieces
- potato (450 g), peeled and thinly sliced - 6 pieces
- coarse salt - 1/2 teaspoonfuls
- grated nutmeg - 1/8 teaspoons
- Freshly ground pepper - - To taste
- crushed cheese (about 3 cups) - 240 grams
- fatty cream - 1 glass
- chicken broth - 1 cup
Preheat the oven to 175 degrees. Lubricate the baking dish with oil. Melt butter in a frying pan over medium heat. Add the leeks and fry until the transparency, from 3 to 4 minutes. Arrange 1/3 of the potatoes in a dish so that the slices overlap slightly. Sprinkle 1/2 salt, 1/2 nutmeg and pepper, and then lay out 1/2 leeks and 1/3 cheese. Repeat with the remaining ingredients. Put the remaining potatoes on top. Sprinkle with the remaining cheese. Mix the cream and broth. Pour the mixture over the casserole. Cover with parchment or foil. The mixture can be stored in the refrigerator overnight. Bake for 30 minutes. Raise the temperature to 220 degrees, remove the foil and bake a golden brown until the potatoes become soft, about 45 minutes. Allow to cool for 15 to 30 minutes before serving.
Servings: 6-8