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How to make Potato and leek gratin

Yield = 6
Prep time: 0:15
Cook time: 1:20
Total time: 1:35

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
  • 1/4 cup chopped tarragon leaves

Method

  • Step 1 Preheat oven to 180ºC. Melt 50g butter in a non-stick frying pan over low heat. Add leeks. Cook for 10 minutes or until very soft but not browned. Season to taste with salt and pepper.
  • Step 2 Grease an 8-cup capacity ovenproof dish. Arrange 1/3 of potatoes over base of dish. Season to taste. Top with 1/2 the leeks and another 1/3 of potatoes, seasoning to taste between layers. Repeat with remaining leek and potato.
  • Step 3 Combine cream, garlic and tarragon in a saucepan over medium heat. Bring to just below simmering point. Pour mixture evenly over gratin. Dot top with remaining butter. Bake, covered, for 50 minutes. Remove cover and bake for a further 15 minutes or until golden and tender. Serve with roast beef.