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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A great side dish, works really well with stews and casseroles. Ingredients:
3 tablespoons butter |
400 g leeks, trimmed,halved and sliced |
3 cloves garlic, thinly sliced |
1 tablespoon chopped thyme |
1 kg potato |
350 g mascarpone cheese |
250 ml vegetable stock |
Directions:
1. Thinly slice the potatoes with a mandolin or very sharp knife (they must be thin or they will not cook through evenly).
2. Preheat the oven to 180oC (350oF).
3. Heat the butter or oil in a saucepan and cook the leeks over a low heat for about 10 minutes, or until soft.
4. Season with salt and pepper.
5. Add the garlic and herbs and cook for a couple of minutes.
6. Grease a shallow, 3 litre (12 cup) capacity gratin dish with butter or oil.
7. Arrange a layer of potatoes in the base of the dish and season with salt and pepper.
8. Scatter with one-third of the leeks and a few dollops of mascarpone.
9. Continue in the same way to make two more layers, finishing with a layer of potatoes, then top with mascarpone.
10. Pour the stock over the top and cover with foil.
11. Bake in the oven for about 1 hour, removing the foil for the last 15 minutes to brown the top.
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