Potato pan with leeks and cheese
A potato pan with leeks and cheese is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g new potatoes
- Salt
- 2 stalks leeks
- 1 clove garlic
- 2 tbsp butter
- a splash dry white wine
- 80 ml Vegetable broth
- pepper (ground)
- 1 handful spring herbs (e.g., cornflower, chervil, parsley)
- 120 g sliced cheese (e.g., goat)
Instructions
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1.
Wash the potatoes thoroughly, brush them (peel if desired), and cut into wedges. Place in a steamer basket, season with salt, cover, and steam over hot water vapor for about 15 minutes.
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2.
While the potatoes steam, wash, trim, and slice the leeks into rings. Peel and finely chop the garlic. Together, sauté in a hot pan with butter for 2-3 minutes while stirring. Deglaze with wine and reduce almost completely. Add broth, season with salt and pepper, and simmer gently for 1-2 minutes.
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3.
Rinse the herbs, shake dry, pluck the leaves, and roughly chop.
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4.
Drain the potatoes and toss them into the pan with leeks. Season with salt and pepper. Sprinkle half of the chopped herbs on top. Slice the cheese into strips, scatter over the vegetables, cover, and let melt for 1-2 minutes on a turned-off burner.
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5.
Before serving, sprinkle the remaining herbs on top.
