5 medium-sized boiled potatoes
1 clove of garlic
50 ml verjuice
50 ml cream
100–150 g grated cheese
freshly ground pepper
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).
Peel and slice potatoes. Clean leek and cut into fine rings. Chop garlic finely.