60 minutes preparation and cooking time
- 350 grams of Lustenberger 1862, grated
- 2 garlic cloves
- 500 grams of potatoes
- 300 grams of leeks
- 300 grams of carrots
- 1.5 dl of bouillon
- 3 dl heavy cream
- Olive oil or butter
- Salt, pepper, nutmeg
- Thoroughly wash the potatoes and vegetables, cut them into thin slices and add salt. Halve the garlic cloves and rub the gratin dish with them. Grease the dish with some butter or olive oil and add the potatoes and vegetables in alternating layers.
- Press the cut garlic cloves and mix with the bouillon, cream and 220 grams of finely grated Lustenberger 1862. Season and pour into the dish. Coarsely grate the rest of the cheese and sprinkle on top. Bake the gratin in a pre-heated oven at 180 degrees Celsius (350 F) for about 45 minutes.