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Potato gratin with leek and sausage
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 693
  • Fat about 53g
  • Carbohydrates about 20g
  • Protein about 32g
This is needed
This is needed for 4 people
Sausage mixture
  • 1 tbsp olive oil
  • 1 dl white wine
  • 2 leek, cut into thin rings
  • 4 farmers' bratwurst, insides removed
  • salt and pepper to taste
Potatoes
  • 400 g waxy potatoes, cut into approx. 3 mm slices
  • 2 dl milk
  • 2 dl full cream
  • a little pepper
  • 1 garlic clove, pressed
  • a little nutmeg
  • 0.5 tsp salt
  • 60 g grated Gruyère
  • 1 tbsp thyme leaf
Tools
  • For an ovenproof dish approx. 2 litre capacity, greased
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And that's how it's done
And that's how it's done
Sausage mixture
Heat the oil in a frying pan. Sauté the leek for approx. 5 mins., then remove from the pan. Fry the sausage meat in batches for approx. 3 mins. per batch. Return the leek and sausage to the pan, pour in the wine, season. Transfer the sausage mixture to the prepared tin.
Potatoes
Arrange the potato slices in rows on the sausage mixture. Combine the milk, cream and garlic, season. Pour the sauce over the potatoes and top with cheese and thyme.
Bake
Approx. 45 mins. in the centre of an oven preheated to 200°C.

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