- 3 medium potatoes (about 450g), peeled and thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- butter, for the dish
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 garlic clove, crushed
- 2 trimmed leeks (about 200g), halved and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 350g Cheddar cheese (we used HS Bourne), grated
- 500ml double cream
Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.