Cheesy Leek & Potato Gratin

_INGREDIENTS

• 4 medium-sized potatoes
• 1 leek
• 3 cloves garlic sliced
• 175ml ml milk
• 200ml cream
• Pinch of nutmeg
• 1 bay leaf

_INSTRUCTIONS

1. Preheat oven to 200 degrees.
2. Add the milk, cream, garlic, and bay leaf to a large pot. Bring to the boil when the mixture has come to the boil remove from the heat and set aside, allowing time for the flavours to infuse into the milk.
3. Wash and scrub the potatoes clean.  Using a mandolin or sharp knife, slice the potatoes into thinly sliced rounds, ensuring to cut them to around the same size thickness. Cutting the potatoes to the same size thickness will ensure an even cooking. Wash and dry the sliced potatoes thoroughly.
4. Remove the large green leaves and roots from the leeks. Finely slice the white part of the leek. Wash the sliced leeks.
5. Rub an oven-proof dish with butter.
6. Add the leeks and sliced potatoes to the cream mixture and mix well, ensuring to coat the potatoes and leeks in the cream mixture.
7. Transfer the creamy potato and leek mixture to the oven-proof dish in layers.  Season with salt and pepper in between each layer. Using your hands or the back of a spoon, press down on the leek and potatoes to flatten and disperse the liquid evenly.
8. Sprinkle the cheese on top and cover with aluminium foil.
9. Bake in a preheated for 1 hour 10 minutes. After 45 minutes, remove the foil. Cooking time may vary depending on the thickness of the slices of potatoes. Use a fork to check the potatoes are soft.
10. This dish can be made in advance and reheated. (We even think it is better the next day)
11. Garnish with some fresh thyme on top if you wish. Best served hot.
    

TOP TIP: Use the green leaves from the leek for stocks or soup, if you’re not ready to use them straight away you can freeze the green leaves.