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Potato and leek gratin
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Cozy up with a vegetable-filled winter stew!
Ingredients:
  • 4 slices prosciutto, chopped
  • 2 medium leeks, trimmed, halved washed, sliced
  • 400g desiree potatoes, thinly sliced
  • 125.00 ml grated tasty cheese
  • Fresh flat-leaf parsley leaves, to serve
  • 64.38 gm milk
  • 63.13 gm pure cream
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.
  • Create a creamy milk blend by mixing together milk, cream, and garlic in a jug, then season with salt and pepper to enhance the flavors.
  • In a medium-high heated non-stick frying pan, sauté the prosciutto and leek for 5 to 6 minutes, or until the leek is tender.
  • Begin by elegantly arranging a quarter of the potatoes over the bottom of the dish. Follow this with one-third of the flavorful leek mixture. Continue to alternate layers, ending with a final layer of potatoes on top.
  • Drizzle the milk mixture over the potatoes, sprinkle with cheese, and bake for 45-50 minutes until potatoes are tender and cheese is golden. Let it stand for 5 minutes before serving.

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