Potatoes baked with leeks and cheese

Potatoes and leeks are baked with cream cheese.

Ingredients

• Medium potatoes (cut into thin slices) - 900 g
• Leeks (washed) - 2 pcs.
• Brie or Camembert cheese (cut into thin slices) - 200 g
• Low-fat cream - 450 g
• Salt and black pepper to taste

Directions

1. Turn on the oven to preheat to 180 degrees. In a large saucepan, bring 2 liters of water to a boil and place the potato slices in boiling water, cook for about 3 minutes, until the potatoes are slightly soft. Place the boiled potatoes in a colander and let the water drain.
2. Cut the leek into 1 cm pieces and blanch in boiling water for about 1-2 minutes, drain the onion into a colander and drain.
3. Lightly grease the ovenproof dish and put half of the potatoes, put about 2/3 of the onion on top, the remaining potatoes on the onion.
4. Mix the remaining onion with the cheese and pour on top of the last layer of potatoes, pour the cream over the contents of the mold.
5. Place the dish in a preheated oven and bake for about 1 hour, until golden brown. If the top has begun to brown and the potatoes are still firm, cover the mold with foil and bake until tender.