Baked Leek and Potato Gratin

Categories [vegetarian]



  1. Preheat oven to 350 degrees.
  2. Cook the sliced potatoes in plenty of lightly salted, boiling water until slightly softened, then drain them.
  3. Cut the leeks into 14 inch slices and blanch them in the boiling water for 1 minute or until softened, drain them.
  4. Turn 12 the potatoes into a shallow, ovenproof dish and spread them out to the edge.
  5. Top with half the cheese.
  6. Cover the potatoes with 23 of the leeks, then add the rest of the potatoes.
  7. Add the remaining cheese and leeks on top of the mixture.
  8. Season with salt and pepper and pour the cream over the entire potato gratin.
  9. Cover and bake for 1 hour, until tender and golden.
  10. During the last 15 minutes, remove cover and let top become golden brown.