MACARTHUR'S POTATO, AND LEEK GRATIN
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
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
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.
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.
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