This beautifully creamy, tasty potato dish goes very well with most of my main courses.
Pre-heat the oven to 180°C/350°F/gas 4 and grease a shallow ovenproof gratin dish.
Cut the leeks diagonally into
Cook the onions in the butter for 2–3 minutes until softened.
Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of
Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.
© 1994 Gary Rhodes. All rights reserved.