for a baking pan Ø24 cm
300 g leek
175 g Raclette cheese
500 g potato
500 g puff pastry
1 egg yolk
Cut the leek into rings, sauté in butter and season with salt and pepper.
Grate the cheese finely, peel the potatoes and cut into thin slices.
Brush a baking dish with butter and cover with about 2/3 of the puff pastry. Prick the dough with a fork.
Distribute potato slices on the dough, salt, pepper and sprinkle with half of the cheese. Spread the leek over it and sprinkle with the rest of the cheese.
Moisten the edge of the dough with a little water. Cut out a lid from the rest of the dough and place over it. Squeeze well and cut out a hole in the middle.
Brush with egg yolk and bake at 180 degrees for about 55-60 minutes.