Creamy potato and leek gratin

Step 1/4

• 450 g sweet potatoes
• 450 g potatoes
• 1 leek
• 1 tsp thyme
• 1 clove garlic

• oven
• 1 peeler
• 1 cutting board
• 1 knife

Preheat oven to 200°C/400°F. Peel and slice both potatoes into thin discs. Slice leek into rings. Pluck leaves from thyme sprig and chop. Mince garlic.

Step 2/4

• 125 g Gruyère cheese
• 60 g Parmesan cheese
• 250 ml heavy cream
• 100 ml vegetable broth
• salt
• pepper

• 1 bowl
• 1 cooking spoon
• 1 grater

Grate Gruyère and Parmesan cheeses. Mix together cream, vegetable broth, grated Parmesan, garlic, and thyme in a bowl. Season with salt and pepper.

Step 3/4

• 1 baking dish

Layer potato and leek slices into a baking dish. Top with cream mixture.