Cheesy Leek & Potato Gratin
Leek and potato gratin is a classic French dish and is extra delicious when the veg is thinly sliced and the cheese on the top is brown and bubbly. It's rich, creamy and comforting and goes well with a simple green salad.
4 medium sized potatoes
3 cloves garlic sliced
175ml ml milk
Pinch of nutmeg
1 bay leaf
75g Gruyere cheese grated (or you can use any cheese you wish parmesan or cheddar will work great too)
Add the milk, cream, garlic, and bay leaf to a large pot. Bring to the boil when the mixture has come to the boil remove from the heat and set aside allowing time for the flavours to infuse into the milk.
Wash and scrub the potatoes clean. Using a mandolin or Sharpe knife slice the potatoes into thinly sliced rounds, ensuring to cut them to around the same size thickness. Cutting the potatoes to the same size thickness will ensure an even cooking. Wash and dry the sliced potatoes thoroughly.
Remove the large green leaves and roots from the leeks. Finley slice the white part of leek. Wash the sliced leeks.
Rub an oven proof dish with butter.
Add the leeks and sliced potatoes to the cream mixture and mix well ensuring to coat the potatoes and leeks in the cream mixture.
Transfer the creamy potato and leek mixture to the oven proof dish in layers. Seasoning with salt and pepper in-between each layer. Using your hands or the back of a spoon press down on the leek and potatoes to flatten and to disperse the liquid evenly.
Sprinkle the cheese on top.
Cover with alluminum foil.
Bake in a preheated oven at 200 degrees for 1 hour 10 minutes. After 45 minutes remove the foil. Cooking time may vary depending on the thickness of the slices of potatoes. Use a fork to check the potatoes are soft.
This dish can be made in advance and reheated. (We even think it is better the next day)
Garnish with some fresh thyme on top if you wish. Best served hot.
Use the green leaves from the leek for stocks or soup, if you’re not ready to use them straight away you can freeze the green leaves.