Leek and potato gratin
Ingredients
1kg (2lb 2oz) potatoes, peeled and thinly sliced
3 leeks (about 700g/1½lb), halved lengthways, then thinly sliced crossways
Nutmeg, grated
250ml (9fl oz) hot vegetable stock
1 x 300ml carton whipping cream
25g (1oz) butter, diced
This indulgent side dish is delicious and easy to make
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Method
Preheat oven to 200ºC (180ºC fan, gas mark 6). Butter a large baking dish, about 2.3 litre (4 pint) capacity.
Arrange the potato and leek slices in alternate layers in the dish, seasoning each layer with salt, pepper and freshly grated nutmeg, and finishing with a potato layer on the top.
Combine the stock and cream in a jug and slowly pour it over the potatoes and leeks, then dot with butter. Cook in the oven for 1½hr until the potatoes are tender, covering the dish with foil when the potatoes are tinged golden to prevent them from over browning.
Comments
In this month's issue of...
- MIRACLE MAKEOVERS and Christmas looks you'll love
- FESTIVE READERS' HOMES - baubles, candles, trees and lots more
- SOPHIE CONRAN'S style solutions
- SPACE MAKING IDEAS for every room
- 998 FRESH IDEAS to make your home simply perfect
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