In the cold season it shows its best side: leek – or leek, as the vegetable is also often called. In creamy stews, soups or as a delicious ingredient in pan-fried dishes, the green onion plant with its intense, strong note provides a lot of pep.

Leek is not only tasty, but also incredibly healthy and, with the nutrients it contains, can definitely be used as an immune booster in the cold season: vitamins B and C as well as plenty of calcium, iron, magnesium, manganese, phosphate, potassium and silicon make leek a nutrient bomb Skillfully declares war on viruses and germs.

Enough reasons to give these long-established vegetables a chance. The leek makes its grand appearance in a creamy casserole with potatoes and cheese. It only takes a few ingredients and hardly any effort to prepare this tasty recipe. Perfect for the end of the day.

2 cloves of garlic

1 kg potatoes, mainly waxy

3 stalks of leeks

3 Owner

150 ml vegetable broth

200ml Stage

1 pinch of nutmeg

1 TL Thymian

Salt pepper

80 g grated cheese e.g. Emmental, mountain cheese

Preheat the oven to 200 degrees top/bottom heat.

Peel the garlic cloves and chop finely. Peel the potatoes and cut them into thin slices/plane them with a vegetable slicer. Clean the leek and cut into slices about 0.5 centimeters thick.

Layer leeks and potatoes alternately in a baking dish.

Mix the garlic cloves with eggs, vegetable broth, cream, nutmeg, thyme and salt and pepper.

Pour over the layered vegetables.

Bake in the preheated oven for about 20 minutes. Sprinkle generously with the grated cheese and bake for another 20 minutes until the cheese is golden brown.

Goes well with: A green salad.

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