Potato Casserole with Herbs Au Gratin

Make the potatoes, peel, cool and cut into cubes.

Remove the peel from the carrots, cut into cubes and blanch. Clean the leeks, cut into rings, blanch and quench when cool.

Mix Parmesan, milk, eggs and the finely chopped kitchen herbs, season with salt, pepper and nutmeg.

Grease the gratin dish and pour in the carrots, potatoes, leeks and gruyere. Pour the milk and spice mixture over it. Bake in the oven at 180 °C (hot air) for about 20 minutes.

Serve with a salad with herb vinaigrette.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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