Potato leek gratin simple and fast

To recreate the potato and leek gratin start by preheating your oven to 200 degrees Celsius. It is important that the oven is fully preheated so that the gratin cooks evenly.

While the oven is preheating, peel and wash the potatoes. Then cut them into thin slices. This can be done with a knife or a mandolin. The thinner the slices, the faster and more evenly they will cook.

Clean the leeks and cut them into thin rings. I prefer to cut away the lower and upper part of the leek to keep only the juiciest and most aromatic part.

Peel and finely chop the garlic cloves.

In a pan that is ovenproof (if you don't have one, you can use a casserole dish), melt the butter and sauté the chopped garlic in it. Make sure that the garlic does not burn.

Add the potato slices and leeks and toss to distribute them in the butter and garlic. Let them simmer for a few minutes.

Add cream and milk and season with salt, pepper and a pinch of nutmeg. Let it simmer for a few minutes. This will soften the potatoes and leeks and bring the flavors together.

Spread the grated cheese evenly over the top.

Place the pan or casserole dish in the preheated oven and bake the gratin for 25 to 30 minutes, or until the top is golden brown and crisp.

Let the potato and leek gratin cool for a few minutes before serving. This makes it even juicier and allows the flavors to come out better.