Ingredients
- 300ml cream
- 100ml milk
- 2 cloves garlic, crushed to a paste
- 800g potatoes, peeled and cut into slices 2-3 mm thick
- 2 leeks, tough exterior leaves removed, and finely sliced
- 2 Tablespoons butter
- 1-2 Tablespoons freshly grated Parmesan or any desired cheese
- Salt and freshly ground black pepper
Potato and Leek Gratin
Method
- Put the cream, milk and crushed garlic into a pan and bring to the boil
- Season and add the potatoes, mixing well
- Cook the leeks in the butter until soft but not coloured Add the leeks and mix through
- Transfer the mixture to a gratin dish or oven dish
- Spread evenly and cover with foil, bake in an oven preheated to 180`C for about 50 minutes, until the potatoes are tender
- Remove the foil, sprinkle over the Parmesan and return to the oven for 10 minutes, until browned on top
- *Try using stock instead of cream, or substitute thinly sliced fennel, or Jerusalem artichokes with some of the potatoes
- *Add some lightly cooked bacon
