pastilla

 

Ingredients

Ingredients for 4 persons) 

For the vegetables:

- 4 leeks

- 5 carrots

- 1 onion

- 2 cloves garlic

- 4 tbsp. olive oil

- 1 tbsp. curry

- 1 tsp sweet paprika

- 40 cl of water

For the gratin:

- 8 medium potatoes

- 100 g of goat's cheese log

- 30 g of breadcrumbs

- 2 cases. olive oil

- 1 tbsp. dried oregano

Preparation

Pre-cook the potatoes in water, whole and with their skins, for 20 minutes. Drain them when they are still a little firm, let them cool, then peel them and cut them into thin slices.

Peel the carrots, and cut them into slices. Do the same with the leeks, cut the white and the softer part of the green into slices. Peel and finely chop the onion and garlic cloves.

In a sauté pan, sauté the onions and garlic with the olive oil. Add the carrots and the leeks, salt, and pepper add the curry and the paprika, and sauté.

Add the water, bring to a boil, then reduce the heat to medium and simmer, for 20 to 25 minutes, until the vegetables are cooked and the water has evaporated.

Preheat the oven to 200°C.

Oil a 25 x 30 cm gratin dish, add half the breadcrumbs, swirling the dish to coat the bottom and edges.

Layer the potato slices, overlapping them slightly. Salt, pepper.

Add the carrot and leek mixture, spreading it evenly in a single layer. Add diced goat cheese.

Finish by making a layer with the remaining slices of potatoes.

Sprinkle with the remaining breadcrumbs and oregano, and add a drizzle of olive oil.

Place in the oven and cook for 35 to 40 minutes, until the gratin is golden brown. Let it cool slightly before serving.