This creamy potato & leek gratin is full of flavour and makes a wonderful accompaniment to any roast meat. It can take a little time to thinly slice the potatoes, but once sliced the gratin only takes minutes to assemble. If making for Christmas dinner, as a time-saving measure on Christmas Eve prepare and cook the gratin until it is just about ready, but leave the potatoes a little on the hard side. Allow it to cool, then cover and refrigerate. The next day place it back in a hot oven and continue to cook the dish through, which will take about 20 minutes.
Creamy Potato & Leek Gratin
Ingredients
- knob of butter
- 1 kg potatoes, peeled and very thinly sliced
- 150g / 1 leek, white part only, peeled and thinly sliced
- 250ml full-fat milk
- 250ml cream
- Sea salt and freshly ground pepper
- 1 tsp fresh thyme leaves
- 100g white cheddar cheese, finely grated
Method
1. Preheat the oven to 200 ̊C /fan 180 ̊C/gas mark 6.
2. Grease a large casserole dish with the knob of butter.
3. Place the thinly sliced potatoes and leeks in a large saucepan. Add the milk and cream and season with a little salt and pepper. On a low heat gently bring to the boil and then simmer gently for 5 minutes.
4. Spoon the creamy potato and leek mixture into the casserole dish. Sprinkle over the fresh thyme and then cover with an even layer of the cheese.
5. Bake in the oven for 30-35 minutes, when the potatoes and leeks will be cooked through and the top will be golden brown. Serve and enjoy.
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