Purée of Potato and Leek with Caerphilly Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 450 g/1 lb potatoes
  • 175 g/6


These potatoes go well with lamb.

Boil and drain the potatoes and pass through the mouli-légume.

Gently cook the leeks in the butter until softened; be careful not to allow them to colour. Purée the leeks in a blender. Mix together the potatoes, leek, butter, milk, salt, pepper and nutmeg. Put the mixture in a buttered gratin dish and sprinkle grated Caerphilly cheese on top. Ba