Potato and Carrot Casserole with Leek Sauce

Peel the carrots, clean the leeks, and cut both into julienne strips.

In a skillet, melt two tablespoons of butter and sauté the carrots and leeks until tender. Season with salt and pepper, then add the heavy cream. Mix well and cook over very low heat until the sauce thickens.

Peel the potatoes and slice them into thin rounds.

Line a loaf pan (or similar mold) with aluminum foil. Arrange a double layer of raw potato slices at the bottom and season with salt and pepper. Add a layer of the cooked carrots and leeks, followed by another layer of potatoes, then another layer of carrots and leeks, finishing with a final layer of potatoes.

Cover the pan tightly with aluminum foil to seal it. Bake the casserole in a preheated oven at 180°C (350°F) for about 50 minutes. Remove from the oven and set aside.

Peel and finely chop the onion. Clean and finely chop the leeks.

In a skillet, melt one tablespoon of butter and sauté the onion and leeks until tender. Add a ladle of vegetable broth and let it cook for five minutes.

Remove the sauce from the heat and let it cool slightly before blending it in a blender or food processor until smooth.