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Potato and leek gratin
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Revamp your meal with a timeless gratin.
Ingredients:
  • 80g butter
  • 4 large leeks, white part thinly sliced
  • 1.25kg Desiree potatoes, peeled, very thinly sliced
  • 450ml pouring cream
  • 2 cloves garlic, finely chopped
  • 62.50 ml chopped tarragon leaves
Instructions:
  • Preheat oven to 180ºC. Gently melt 50g butter in a non-stick frying pan. Add leeks and cook over low heat for 10 minutes until very tender but not browned. Season with salt and pepper to taste.
  • Prepare the ovenproof dish by greasing it. Layer one-third of the potatoes on the dish's base, season with salt and pepper. Then, add half of the leeks and another one-third of the potatoes, seasoning each layer. Repeat with the rest of the leeks and potatoes.
  • In a saucepan over medium heat, gently heat cream, garlic, and tarragon until just below simmering. Evenly pour the mixture over the gratin, then dot the top with the remaining butter. Bake covered for 50 minutes, then uncover and bake for 15 more minutes until golden and tender. Serve alongside roast beef.

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