Potato & Leek Gratin
Seasonal comfort food for dark nights and lashing rain. This gratin would work as a side for roast lamb or chicken, or like we did, add a little ham make it a weekday meal.
Potato & Leek Gratin – serves 4
- 125ml chicken or vegetable stock
- carton double cream
- 150ml milk
- 1 clove of garlic, crushed
- 1 bay leaf
- a knob of butter
- 800g potato, peeled and thinly sliced (use a mandolin if you have one)
- 2 leeks, washed and thinly sliced
- 175g good quality sliced ham, chopped (optional)
- 85g cheddar, grated
Pour the stock, cream and milk into a small saucepan with the garlic and bay leaf and bring to the boil. Remove from the heat and leave to infuse.
Preheat the oven to 180C/Gas 4/. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham together and put into the gratin dish in an even layer. Pour over the creamy stock and tuck in the bay leaf. Season and sprinkle the cheese over the top.
Loosely cover with foil, set on a baking tray and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes or so before serving.
(Original recipe from BBC Good Food)
Wine suggestion: We had a bottle of Reyneke Organic Syrah from South Africa opened to try as they’ve been getting great press lately, and we love how they integrate their workers into the whole process, genuinely giving back and involving the community. We thought it might have been too big and rich for the gratin but they complimented each other really well.
Leave a Reply