Potato and Leek Gratin

This recipe for gratin dauphinois uses leeks instead of onions and milk instead of cream. It is a useful dinner-party dish since it can be left unattended in the Oven and can be kept warm for quite a long time.
Preparation time : 25 minutes,
Cooking time : 1 hour 40 minutes,
Oven : Preheat to 160°C (325°F, gas mark 3),
Calories per serving: 235


serves 4 - 6
1 1/2 lb (700 g) King Edward or Desiree potatoes
1/4 pint (150 ml) milk
Small bunch thyme
2 large leeks
1 clove garlic
4 oz (115 g) Cheddar cheese, low-fat if desired
1/2 oz (15g) butter
1 teaspoon ground nutmeg
Salt and freshly ground black pepper


1. In a small pan, warm the milk over a very low heat with 2 sprigs of the thyme. Do this while preparing the rest of the dish, but do not allow it to boil.

2. Peel and very thinly slice the potatoes with a mandolin (frame with adjustable cutting blades) or a sharp knife. Put the potato slices into a colander and swill round under cold running water to wash away some of the starch. Drain the potatoes thoroughly.

3. Trim and carefully wash the leeks, then slice them thinly like the potatoes. Crush the garlic clove and grate the Cheddar cheese.

4. Grease a shallow gratin dish with the butter, and then arrange layers of potato and leek with a little of the garlic, nutmeg and seasoning. After removing the thyme, pour the milk over the vegetables and sprinkle with the grated cheese.

5. Cook near the top of the preheated Oven. Be careful not to over brown the potatoes on the top of the dish. Garnish with the remaining sprigs of thyme and serve immediately with meat, poultry or game and green beans.

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