Potato leek gratin and a side of lamb

The main course of our cooking class meal consisted of lamb, accompanied by a potato leek gratin.  The lamb was seared on both sides and then cooked for a very short time. The old time mustard was spread on it, along with some breadcrumbs, and then it was allowed to sit in a heated compartment at 70 C.  Now I don`t know about you, but I don`t have a warmer at home.  I would probably sear it on each side on the stove and then turn the heat down and put a lid on until it reached a doneness I was happy with...but that`s just me.

The potato gratin, however....that was definitely good enough to deserve it`s own post.  There were 10 of us, so you may want to adjust the amounts accordingly.  I don`t have much else to say about it, except that it was great!  I have added pictures of the lamb at the end as well.

What you need:
1 kg potatoes, peeled and thinly sliced
A mixture of Gruyère and Emmantaler cheeses, grated, about 250g (or more if you would like it extra cheesy)
Sprinz cheese for topping
4 eggs
500 ml milk
200 ml cream (vollrahm)
salt and pepper to taste
1 small diced onion
2 leeks, thinly sliced
Pinch of ground or freshly grated Nutmeg (muskatnuss)

Put the milk in a large pan and add the potatoes.  Cook them for about 10 minutes on high, then add the sliced leeks.

Add half of the cheese. Add salt, pepper and a pinch of nutmeg.

Add in the cream and 4 eggs

Mix quickly so that your eggs do not scramble.  Add in the rest of the cheese. Mix well. 

Pour into a buttered dish and sprinkle the Sprinz on top. Put into the oven at 160 C for about 40 minutes. Turn up to 220 C until the top becomes a nice crispy golden brown. 

Making the lamb

The finished dish

Once again, this is some of the fantastic food you can enjoy at Restaurant Gleis 1 in Thalwil.