baked leek and potato gratin
(1 rating)
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A yummy variation of the traditional Potato Gratin but with leeks added in. This makes a great side or a main course meal.
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(1 rating)
yield
4 to 6
Ingredients For baked leek and potato gratin
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2 lbmedium potatoes,thinly sliced
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2 lgleeks,trimmed
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7 ozbrie or camembert cheese,sliced
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2 clight cream
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salt and pepper
How To Make baked leek and potato gratin
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1Preheat the oven to 350. Cook the potatoes in plenty of lightly salted boiling water for 3 minutes until slightly softened, then drain. Cut the leeks into 1/2 inch lengths and blanch them in boiling water for 1 minute until softened, then drain.
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2Turn half the potatoes into a shallow ovenproof dish and spread them out over the edge. Cover with 2/3 of the leeks, then add the remaining potatoes. Tuck the slices of cheese and the remaining leeks in among the top layer of the potatoes. Season and pour the cream over.
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3Bake for 1 hour until tender and golden. Cover with foil if the top starts to overbrown before the potatoes are tender.
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