Gratin with Leeks

Name: Gratin with Leeks
Yield: Serves 4
Ingredients: 1 pound potatoes (about 3-4 medium), thinly sliced and washed to remove starch; 2 teaspoons capers; salt, pepper, and cayenne pepper; 2½ cups cheese sauce, made with a good Cheddar; leeks or heads of Belgian endive, sliced into 2-inch pieces and blanched; 1 pound cooked game, sliced (about 3 cups)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is another good leftover dish but to give it a bit of zip make your cheese sauce with half Stilton or another blue cheese and add a few capers and cayenne pepper. Use any leftover game you have, either singly or mixed for extra curiosity!

Ingredients

1 pound potatoes (about 3-4 medium), thinly sliced and washed to remove starch
2 teaspoons

Leftovers

Method

Preheat the oven to 375°F. Butter an ovenproof dish and line it with a layer of potatoes. Sprinkle with capers and season with salt and pepper. Put on your slices of game and your leeks or Belgian endive, add another layer of potatoes and pour the sauce over it. Scatter some grated che