Leek and potato Kugel

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Kugel poireaux - pommes de terre
Photo credit: Céline de Cérou
This savoury kugel, a sort of gratin with a crispy crust, is traditionally made with potatoes: here, the leeks add a touch of originality. The olive oil from Aix-en-Provence PDO (intense flavour) adds vegetable notes that will pair perfectly with the leek and potato combination.
A PDO
Preparation
20 min
A PDO
Cooking time
1h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Main course Vegetarian Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 kg potato
  • 2 leeks
  • 3 eggs
  • 80 g grated Emmental
  • 4 c. à soupe Aix-en-Provence olive oil PDO
  • 3 c. à soupe potato starch
  • 1 c. à café grated nutmeg
  • Salt, pepper

Tip

We recommend an olive oil from Aix-en-Provence, PDO, for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries. You could also choose an olive oil made from the Picholine, Aglandau or Olivière varieties… or an PDO olive oil: Provence, Haute-Provence, Vallée des Baux-de-Provence…

Instructions

  • Peel the potatoes. Wash the leeks.

  • Grate the potatoes and leeks in a food processor, in the same way as you would grate carrots. Drain the potatoes thoroughly and squeeze them with your hands to extract as much liquid as possible.

  • Whisk the eggs with the olive oil and nutmeg in a large mixing bowl.

  • Add the grated vegetables to the egg mixture, stir in the cornflour, then add 30g of grated Emmental. Season with salt and pepper.

  • Preheat the oven to 190°C. Line the base of a terrine dish with a strip of baking paper the same width as the dish, and place a rectangle of baking paper on top to cover the length of the dish.

  • Press the mixture down firmly, sprinkle with the remaining grated Emmental and bake for 1 hour. The top should be golden brown; if necessary, finish it off under the oven grill for a few minutes.

Tip

We recommend an olive oil from Aix-en-Provence, PDO, for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries. You could also choose an olive oil made from the Picholine, Aglandau or Olivière varieties… or an PDO olive oil: Provence, Haute-Provence, Vallée des Baux-de-Provence…
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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