Leek and potato gratin

Name: Leek and potato gratin
Yield: Serves 4
Ingredients: 600 ml single cream, plus a little milk if necessary; About 100 g grated Cheddar or any hard cheese; About 50 g unsalted butter, chopped; Salt and freshly ground pepper; 1.5 kg old potatoes, peeled and sliced; 2–3 big fat leeks, trimmed and sliced into rings; ½ tsp freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Comfort food for a cold March day to slip in the oven when you’re baking a batch of bread. Leeks are in season right through the winter months and are overwintered in the open, unlike onions, which must be lifted in the autumn. If they’re woody in the middle – a hazard at this end of the season – split them in two and remove the solid centre.

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Alison Stattersfield

3 years ago from United Kingdom

This didn't really work for me. I think I followed the recipe, but it seemed there was too much liquid, which didn't thicken on cooking, but curdled instead. That said, it fitted the bill as comfort food for a cold March day!

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Leek and potato gratin

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