Potatoes and leeks au gratin
Side
a few minutes
24 months
Ingredients
1 kg potatoes
1 kg leeks
Coarse salt, to taste
100 g unsalted butter
Parmigiano Reggiano, grated, to taste
Preparation
Put a pot of water on the heat. In the meantime, wash and peel the potatoes and cut them into large pieces. When the water boils, add salt and potatoes; drain the potatoes when still firm.
Wash the leeks and finely cut them. Cook them in little salted water. Once the water has been nearly absorbed, add the butter and simmer.
Combine the potatoes, the leeks and a generous handful Parmigiano Reggiano cheese.
Arrange everything on a baking tin, dust with Parmigiano Reggiano and some knobs of unsalted butter.
Bake in a preheated oven at 200°C for about 10 minutes.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
