Agria and Leek Gratin

6 medium sized agria potatoes (Caithness Farm)

1 leek (Ettrick Gardens)

salt and pepper

400ml whole milk (Holy Cow)

2 cloves of garlic

3 teaspoon GF flour

Preheat the oven to 180 degrees celsius.
Give the potatoes a light scrub in some cold water. Do not peel.
Cut into slices about ½ a cm thick.
Slice the leek into thin slices.
Layer the potatoes in a single layer in a baking dish.
Top the potatoes with some of the sliced leeks and a sprinkle of salt and pepper.
Repeat until you have enough potatoes left for one more layer.
Before putting the top layer of potatoes on, combine the milk, garlic cloves (crushed or grated) and GF flour and whisk to combine.
Pour the milk mixture over the layered potatoes and leeks.
Place the top layer of potatoes on and give a final season of salt and pepper.
Bake in the oven covered for 20mins, then remove cover and bake for a further 25 minutes or until golden brown.
You may like to place a baking tray underneath the dish to catch any overflow.