Irish Potato and Leek Gratin

Shopping list

• 800 g potatoes — peeled and thinly sliced

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• 2 piece leeks — white and pale green parts only, washed and sliced

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• 300 ml double cream

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• 150 ml milk

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• 2 clove garlic — crushed

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• 80 g mature Cheddar — grated

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• 20 g butter — for greasing

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• 1 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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• 4 piece fresh thyme — sprigs, leaves only

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Butter a medium gratin or baking dish (roughly 25 × 20 cm).

2. 2

   In a jug, whisk together the double cream, milk, crushed garlic, salt, pepper and thyme leaves.

3. 3

   Layer half the sliced potatoes in the dish, overlapping slightly. Scatter over the sliced leeks, then layer the remaining potatoes on top.

4. 4

   Pour the cream mixture evenly over the potatoes, pressing down gently so the liquid seeps between the layers.

5. 5

   Cover the dish tightly with foil and bake for 45 minutes.

6. 6

   Remove the foil, sprinkle the grated Cheddar over the top, and return to the oven for 25– 30 minutes until golden and the potatoes are tender when pierced with a knife.

7. 7

   Let it rest for 5 minutes, then serve straight from the dish.