Leek Casserole

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 400 g waxy potatoes
• 1 kg thin leek sticks
• Salt
• 250 g Reblochon cheese
• black pepper (freshly ground)
• nutmeg
• 250 ml heavy cream (at least 30% fat)
• 200 ml milk
• 2 Eggs

Instructions

1. 1.

   Preheat the oven to 180 °C (fan‑forced 160 °C; gas: level 2–3). Peel and finely dice the onion and garlic, then sauté them in butter until translucent.

2. 2.

   Peel, wash, and cut the leeks into strips about the width of a baking dish. Blanch them for 2 minutes in boiling salted water, shock in ice water, and drain well. Cut the Reblochon into small cubes.

3. 3.

   Layer the potatoes, leeks, and cheese alternately in a baking dish. Season with salt, pepper, and nutmeg. Whisk together the cream, onion‑garlic mixture, milk, and eggs; pour evenly over the vegetables so they are just covered. Bake in the preheated oven for 45–50 minutes until golden brown. Remove and serve immediately.