Potatoes and leeks au gratin
1 kg potatoes
1 kg leeks
Coarse salt, to taste
100 g unsalted butter
Parmigiano Reggiano, grated, to taste
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.