Potato Gratin with Leek and Mozarella Cheese

– Grease casserole dish with butter, slice the potatoes with a cucumber grater into small slices, cut the leek into fine rings, keep the dark green leek ends separate.

– Cut Tyrolean ham into tender strips. Beat eggs, salt and pepper until creamy, add lemon, white wine, chicken stock and whipped cream and stir until fluffy.

– Spread part of the potato slices in a dense layer evenly on the baking tray, pour a little bit of the egg cream over it, then a layer of leek, Tyrolean ham and thyme. Then add another layer of potato slices and cover with the same amount.

– As the last layer, decorate the reserved ends of the leeks and sprinkle with the mozarella, pour the rest of the quantity on top and evenly distribute a few flakes of butter.

– Bake the gratin in a heated oven at 175 °C in the lower third for 1 hour.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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