Purée of Potato and Leek with Caerphilly Cheese

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 450 g/1 lb potatoes
  • 175 g/6 oz leeks, finely sliced
  • 60 g/2 oz butter
  • ½ cup warm milk
  • salt and freshly ground white pepper
  • 2 pinches freshly grated nutmeg
  • Caerphilly cheese, grated


    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. Bake the potato and leek gratin in an oven set at 200°C/400°F/gas 6 until the cheese is bubbling and golden.