Leek and potato gratin
- Serves 4
- Prep time: 10 mins | Cooking time: 50 mins
A creamy leek and potato bake layered with tender potatoes, mild mustard sauce and melted cheese, baked until golden and comforting.
Ingredients
- 40g butter
- 1 garlic clove, crushed
- 1 leek, pale and light green parts, sliced
- 2 cups (500ml) milk
- 2 tbsp wholegrain mustard
- 1 tbsp cornflour
- 1kg Agria potatoes, peeled
- ½ cup (40g) grated parmesan cheese
- Thyme leaves, to serve
Method
- Preheat oven to 180°C. Heat butter in a large saucepan over medium heat. Add the garlic and leek and cook, stirring, for 3 mins or until softened.
- Combine the milk, mustard and cornflour in a large bowl and season with salt and pepper. Add to the leek mixture and simmer for 3 mins or until the sauce has thickened.
- Thinly slice potatoes using a mandoline or sharp knife. Arrange half the sliced potato over the base of a lightly oiled casserole or baking dish. Top with half the leek mixture. Repeat layering with the remaining potato and leek mixtures, finishing with a layer of potato.
- Sprinkle with grated cheese. Bake for 40 mins or until golden and potato is tender when pierced with a knife. Sprinkle with thyme leaves to serve.
Make life easier
- Perfect finish: Making this for guests? Reserve same-sized pieces of potato for layering on top of the gratin. Any smaller or larger pieces can be hidden in the middle of the dish.