Chandertaler Louchgratin – Leek Gratin

Cut the washed leek stalks into coarse pieces. Heat the butter and brown the onion, bacon and ham. Add the leek, fill with white wine and soup, season and soften.

Remove the peel from the potatoes and cut them into cubes. Soften them in salted water and drain. Drain the leeks as well and set the broth aside.

For the sauce, heat butter and sweat flour in it. Add the leek stock and milk, stirring vigorously until it boils, add the cream and season to taste. Add leek and potatoes as well as half of the cheese to the sauce, mix carefully and fill into a baking dish. Sprinkle the remaining cheese on top and gratinate in the oven at 200 degrees.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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