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  • 125ml stock
    (made with a cube - whatever you've got)
  • carton double cream
  • 150ml milk
  • 1 garlic clove
    crushed
  • 1 bay leaf
  • a knob of butter
    for greasing
  • 800g potato
    peeled and thinly sliced
  • 2 leeks
    washed and thinly sliced
  • 175g sliced ham
    chopped (optional)
  • 85g cheddar
    grated

Nutrition: per serving

  • kcal486
  • fat28g
  • saturates17g
  • carbs40g
  • sugars0g
  • fibre4g
  • protein21g
  • salt1.95g

Method

  • step 1

    Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.

  • step 2

    Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.

  • step 3

    Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

RECIPE TIPS
MAKE IT VEGGIE

Take out the ham, and use a vegetable stock instead.

Recipe from Good Food magazine, February 2003

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A star rating of 4.3 out of 5.63 ratings
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