Super-cheesy potato and leek gratin
serves
6
This is the perfect side for pork ribs or chicken marylands, sweetcorn and hot sauce.
Ingredients (11)
- 60g unsalted butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 cups (500ml) pure (thin) cream
- 2 leeks, washed, halved lengthways, sliced
- 1 tbs thyme leaves, plus extra to serve
- 1/4 cup (60ml) white wine
- 750g waxy potatoes (we used Dutch cream)
- 40g each grated parmesan and cheddar
- Grated nutmeg, to sprinkle
- 80g mozzarella, grated
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 190°C/170°C fan-forced. Melt half the butter in a large frypan over medium heat. Cook onion and garlic, stirring occasionally, for 6 minutes or until softened. Brush a little of the onion butter around a 2L-capacity baking dish. Season with freshly ground black pepper. Pour remaining onion mixture into cream in a jug. Melt remaining butter in same pan over medium-high heat.
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2.Add leek and thyme and season. Cook, covered, stirring occasionally, for 10 minutes or until softened. Add wine and cook, uncovered, for 5 minutes.
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3.Peel and slice potatoes 2mm thick using a mandoline (do not wash or soak sliced potatoes in water or you will remove their starch). Layer half the potatoes, cream mixture, parmesan and cheddar alternately to half-fill baking dish. Top with leek, then repeat with remaining potato, cream mixture, parmesan and cheddar. Season and grate over a little nutmeg. Cover with foil and bake for 1 hour 30 minutes or until potatoes are tender.
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4.Increase oven to 195°C/185°C fan-forced. Top potatoes with mozzarella. Bake for 15 minutes or until golden. Sprinkle with extra thyme and serve.
Recipe Notes
You’ll need a 2L-capacity baking dish.
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