For 4 people
600 g of potatoes
15 cl of liquid cream
salt and pepper
a pinch of nutmeg
80 g grated cheese
Start by peeling the potatoes, cut into slices and steam them with a little salt.
Cut the white leek into thin slices and let it melt in a pan with 2 tablespoons of olive oil. Once melted, add salt and pepper.
At the bottom of a baking dish, start by putting a layer of sliced potatoes, put a layer of leeks over and continue alternating between leeks and potatoes to finish with a layer of potatoes.
Sprinkle grated cheese over the vegetables.
Mix the cream with a pinch of nutmeg, salt and pepper. Pour the cream over the dish.
Place the gratin to brown in a preheated oven for 15 minutes.