Potato Gratin with Leek and Walnuts

Ingredients

• 1 Garlic clove
• 1 large stalk of leek
• 700 g potatoes
• 1 tbsp Olive Oil
• 2 Tomatoes
• butter (for the ramekins)
• 3 eggs
• 100 g crème fraîche
• 250 ml Whipping Cream
• Salt
• pepper (from the mill)
• 120 g freshly grated Gruyère cheese
• Salt
• pepper (from the mill)
• 60 g hazelnut flakes

Instructions

1. 1.

   Peel and finely chop the garlic clove. Clean, wash, and slice the leek. Peel the potatoes and cut into thin slices or shave them with a mandoline. Sauté the garlic in hot olive oil until translucent, then add the leek, mix, and remove from heat. Wash the tomatoes, trim the stems, and slice.

2. 2.

   Preheat the oven to 180°C (350°F) with top and bottom heating.

3. 3.

   Grease four ovenproof ramekins (about 15 cm diameter) lightly with butter. Layer potato, leek, and tomato slices alternately in them. Whisk together eggs, crème fraîche, and whipping cream; season with salt and pepper, then fold in half of the cheese. Pour the mixture over the vegetables, sprinkle remaining cheese on top, and add walnuts. Bake in the hot oven on the middle rack for 40-45 minutes until golden brown.