Potato-Leek Casserole

Ingredients

• 800 g firm potatoes
• 1 bunch spring onions
• 2 stalks leeks
• 1 clove garlic
• 4 tbsp butter
• 150 g crème fraîche
• 100 ml heavy cream (30% fat)
• 200 ml Milk (3.5% fat)
• 2 Eggs
• Salt
• Pepper
• nutmeg
• 100 g Gruyère cheese (1 block)

Instructions

1. 1.

   Sprinkle remaining cheese and butter over the top. Pour egg‑cream mixture over everything. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 30–35 minutes until golden.

2. 2.

   Serve hot with a side salad or crusty bread.