Cooking with Verjuice
Recipes for Vegetables + Salads

Leek and potato gratin with verjuice

Leek and Potato Gratin with Verjuice
(2 servings)


5 medium-sized boiled potatoes
1 leek
1 clove of garlic
1 egg
50 ml verjuice
50 ml cream
100–150 g grated cheese
freshly ground pepper

How to Prepare

Goes well with:
  • Pinot Meunier dry
  • Riesling dry
  • Rosé semi-dry
  • Riesling off-dry
  • Versecco dry
  • Versecco medium

Peel and slice potatoes. Clean leek and cut into fine rings. Chop garlic finely.
Put potatoes and leek into a greased fireproof casserole. Scatter garlic evenly.
Beat egg, cream, and verjuice in a bowl until mix.

Season to taste with salt and pepper. Pour mixture over the vegetables. Coat with grated cheese.

Cooking time is about 30 minutes at 160 ºC (convection oven) or at 175 ºC (top/bottom heat).

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