Ingredients
- 4 mid-sized potatoes, boiled, unpeeled
- 60 g butter (40g for the gratin dish, 20 g for cooking)
- 120 g leeks, washed and finely chopped into thin round slices
- 1 kg asparagus
- 2 eggs
- 3 dl sour cream
- Salt and pepper
- 70 g Sbrinz cheese or Parmesan, freshly grated
- 70 g whole grain breadcrumbs
- 1 tbsp finely chopped parsley
Instructions
- Preheat oven to 200°C.
- Boil the potatoes for about 15 minutes. In the meantime, chop the leeks and prepare the asparugus, removing the ends that usually tend to be thougher and harder to cook.
- While the aspargus is steaming, cook the chopped leeks in butter until slightly tender.
- Peel boiled potatoes and slice thinly.
- Great a gratin form with butter and spread potatoe slices in the form evenly.
- First layer the leeks and then the asparagus on top of the potatoes.
- Beat the eggs and mix with the sour cream, add salt and pepper to taste.
- Pour the mixture over the vegetables in the gratin form. Place in oven.
- Mix the cheese, bread crumbs, and parsley – after 20 minutes sprinkle evenly over the gratin and bake another 15 minutes.
- Serve warm, great with fresh salad.