Very nice dinner yesterday night, no complaints, animated conversations.... sigh... it can be done!
For 5 individual gratins:
500-600 gr. potatoes, peeled and cooked in lightly salted water
1 fat leek, thinly sliced and blanched
5 tbs creme fraiche
5 tbs parmesan cheese
5 tbs cheese (Emmenthaler, Gruyere, or an aged Gouda)
3 tbs butter, melted and still hot
pepper, salt, nutmeg, sweet paprika powder
1 or two garlic cloves, sliced in half
Prepare ramekins by rubbing the insides with the garlic, butter them using a brush. Fill ramekins with cooked and thinly sliced potatoes to halfway up. Divide blanched leek over the 5 ramekins, season with a sprinkling of salt, pepper and nutmeg. Proceed with sliced potatoes almost to the top. Pour some melted butter over the potatoes.
Top each ramekin with a tablespoon of parmesan and a tablespoon of the other cheese.
Again season lightly with salt and pepper, add a dollop of creme fraiche and sprinkle with sweet paprika powder.
Bake in a preheated oven 200 C for approx. 2o minutes, until the tops are nice and golden brown.
Simple, easy preparing (store in fridge until ready to cook) and...everyone has their own share of golden crust which can be very important! Coming up soon: the stuffed tomatoes.
Vegetable recipes using ramekins;
- Broccoli terrine
- Potted eggs and asparagus