german

Creamy Leek and Potato Gratin with Emmental and Nutmeg

Name: Creamy Leek and Potato Gratin with Emmental and Nutmeg
Yield: 1 serving
Cuisine: german
Ingredients: 215 g potatoes, peeled and thinly sliced; 135 g leek, sliced and rinsed; 47 g emmental cheese, grated; 94 g milk (2%); 40 g sour cream; 7 g olive oil; 7 g Dijon mustard; 4 g butter (for baking dish); 0.47 g ground nutmeg; 0.67 g black pepper; 1 g salt

This baked dish pairs potatoes, peeled and thinly sliced with leek, sliced and rinsed, emmental cheese, grated and ground nutmeg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

63 g Carbohydrates

34 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

215g potatoes, peeled and thinly sliced 166 kcal
135g leek, sliced and rinsed 82 kcal
47g emmental cheese, grated 179 kcal
94g milk (2%) 47 kcal
40g sour cream 79 kcal
7g olive oil 62 kcal
7g Dijon mustard 5 kcal
4g butter (for baking dish) 29 kcal
0g ground nutmeg 1 kcal
1g black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

butter (for baking dish)
Preheat oven to 400 F (205 C). Butter a small baking dish.
leekolive oilsalt
Heat oil in a skillet over medium heat. Add leeks and cook 5 minutes until soft, seasoning with a pinch of salt.
potatoesleekbutter (for baking dish)ground nutmegblack pepper
Layer potato slices and softened leeks in the baking dish. Sprinkle in nutmeg and black pepper as you layer.
potatoesemmental cheesemilk (2%)sour creamDijon mustard
Whisk milk with sour cream and Dijon mustard, then pour over the potatoes. Top with grated emmental.
potatoes
Cover with foil and bake 25 minutes. Uncover and bake 10 to 15 minutes until bubbling and browned, and potatoes are tender.
Rest 5 minutes before serving so the gratin sets.