Name: Potato and leek gratin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Topping; 1/2 cup fresh breadcrumbs; 1/3 cup parmesan, grated; 1/4 cup parsley, chopped; 6 medium potatoes, peeled, thinly sliced; 2 medium leeks, washed, thinly sliced; 1 1/2 cup thickened cream; 1/4 cup vegetable stock; 1 garlic clove, thinly sliced; 1 egg

Potato and leek gratin

Serves 8

Prep

20M

Cook

45M

Total

1H 5M

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Ingredients

Topping

1/2 cup fresh breadcrumbs

1/3 cup parmesan, grated

1/4 cup parsley, chopped

6 medium potatoes, peeled, thinly sliced

2 medium leeks, washed, thinly sliced

1 1/2 cup thickened cream

1/4 cup vegetable stock

1 garlic clove, thinly sliced

1 egg

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 6-cup baking dish.

2.In a large saucepan, combine potato, leek, cream, stock and garlic. Bring to boiling point on medium. Reduce heat to low and simmer for 10-12 minutes, until potatoes are tender.

3.Using a slotted spoon, remove vegetables from cream mixture and layer in dish. Whisk egg into cream and season to taste. Pour over vegetables.

4.To make Topping; In a small bowl, combine all ingredients.

5.Sprinkle Topping over vegetables. Bake for 25-30 minutes, until golden and crisp.

Try half potato and half sweet potato.
Note

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Ingredients

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