Composition / ingredients
Step-by-step cooking
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1. Cooking crumbs (crumble).
- Grate parmesan cheese on a fine grater.
- Mix grated parmesan, flour and cold butter in a bowl until crumbs form. Put it in the freezer before use.
2. Peel the potatoes, wash them and cut them into thin rings. I cooked the potatoes in a steamer until they are half ready (you can not do this, but increase the cooking time).
3. Grind almonds into medium crumbs.
4. Wash the leeks, dry them, cut them into rings (the white part). Fry a little in olive oil, pour in cream, add salt and pepper to taste, put out for two minutes.
5. In ceramic serving molds, lay out the first layer of potatoes in layers, then leeks in sauce and almond crumbs. Repeat again: potatoes, onions with sauce and nuts, cover with potatoes, sprinkle crumbs on top (crumble).
6. Preheat the oven at 200C, then reduce to 185C and bake for 25 minutes until golden brown.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Almonds nuts - 609 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
