A creamy and tasty potato dish from ” Rhodes Around Britain” by Gary Rhodes.
Ingredients
- 450 g leeks
- 2 onions sliced
- 25 g unsalted butter
- 600 ml double cream
- 450 g potatoes peeled and thinly sliced
- 1 small garlic clove crushed
- Salt and freshly ground white pepper
- freshly grated nutmeg
- 50 g cheddar grated (optional)
Servings:
Instructions
- Pre-heat the oven to 180°C/350°F/gas 4 and grease a shallow ovenproof gratin dish.
- Cut the leeks diagonally into 5 mm slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and pat dry.Cook the onions in the butter for 2–3 minutes until softened.
- Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm (1½ in., covering with all the cream.
- Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked.
- Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.
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