Gratin of vegetables and tomato sauce
Instructions
Prepare the tomato sauce: drain tomatoes, cut them in half and mash.
Peel the garlic and crushing.
You heat the oil in a saucepan and saute the garlic for 30 seconds.
Add the tomatoes and simmer for 12 minutes to fire.
Meanwhile, Peel the potatoes, wash them, cut them into thin slices, emerge them in a saucepan of salted water, bring to the boil and simmer for five minutes.
Drain the potatoes.
Remove the sauce from the heat, add the parsley, celery salt and a pinch of pepper.
Stir and keep warm.
Peel leeks, wash, drain them and chop them finely.
Cut the bacon into thin sticks.
Melt half the butter in a frying pan, FRY Bacon and remove with a skimmer.
Put the leeks in the Pan and let them dry for five minutes.
Heat the oven to 200° c (thermostat 6).
Grease a baking dish with the remaining butter and sprinkle half of the potatoes; cover with half the leeks, add salt and pepper.
Pour over leeks another layer of potatoes and finish with a layer of leeks.
Spread the sticks of bacon and cover with sauce.
Crush the cornflakes, mix them with the cheese and the parsley and sprinkle the mixture on baking dish.
Bake and cook for 30 minutes.
Ingredients and dosing for 4 persons
- 300 g of leeks
- 700 g of potatoes
- 200 g of bacon
- 50 g of grated gruyere cheese
- 25 g of oatmeal
- 2 tablespoons of chopped parsley
- 15 g of butter
- Salt
- Pepper
- For the tomato sauce:
- 800 g of canned peeled tomatoes
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 1/4 teaspoon of celery salt
- 1 teaspoon of olive oil
- Pepper