Potato Leek Gratin

Ingredients

• 4 large potatoes
• 1 thick leek stalk
• 100 g smoked pork (Kassler)
• 3 flesh tomatoes
• 200 g Sour Cream
• 1 egg
• 100 g grated gratin cheese
• 1 tbsp chopped basil
• 1 sprig basil
• 1 tsp oil
• Salt
• Pepper

Instructions

1. 1.

   Wash, peel and slice the potatoes into 0.5 cm thick rounds. Blanch in plenty of salted water for 5 minutes, then drain and set aside.

2. 2.

   Wash the leek and cut into approximately 1 cm thick slices. Briefly blanch the tomatoes to loosen their skins, peel them, and cut into 1 cm thick slices. Dice the Kassler into small cubes.

3. 3.

   Grease a small baking dish with oil. Layer the vegetables alternately, seasoning each layer with salt and pepper, and sprinkle the diced Kassler over the top.

4. 4.

   Whisk the sour cream with the egg and pour this mixture over the layered vegetables. Sprinkle the grated cheese on top.

5. 5.

   Bake in a preheated oven at 200 °C for about 30–40 minutes. If the surface darkens too much, cover it loosely with foil. Just before serving, garnish the gratin with fresh basil leaves or sprigs.