Leek and Garlic Potato Gratin

Recipe is from : http://allrecipes.co.uk/recipe/28222/leek-and-garlic-potato-gratin.aspx

Ingredients
Serves: 4 

• 1 tablespoon butter
• 2 leeks, sliced
• 3 cloves garlic, grated
• 300ml (1/2 pt) milk
• 300ml double cream
• salt and pepper to taste
• 6 medium sized potatoes
• 1 handful grated cheese (optional)

Method
Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

1. Heat butter in a pan and add in sliced leeks; cook till slightly softened, about 4-5 minutes. Add the grated garlic for the last minute of cooking. Remove from heat and set aside
2. In a bowl mix the milk, cream, salt, pepper and the leeks and garlic you've just cooked together. Set aside.
3. Peel potatoes and slice 2-3 mm thick. Put an even layer of potato in the bottom of a casserole dish and top with cream and leek mixture. Continue repeating with another layer of potato and mixture till finished. Top with grated cheese (optional).
4. Bake in 180 C / Gas 4 oven till golden and bubbly, 40 to 50 minutes.

Tips and suggestions to make this dish even easier and more delicious to achieve:

·         Use the slicer attachment on your food processor to speedily slice the leeks. Cover the pan while sautéing the leeks on low heat, remember to stir occasionally otherwise it’ll catch at the bottom of the pan.

·         Peel the potatoes while the leeks are on the hob, and use the food processor again to slice the washed potatoes. The potatoes are really floury so it’s a good idea to wash and drain well once it’s sliced. I’ve found that if this step is missed, the potatoes taste starchy in the finished dish.

·         Mix the milk and double cream in a measuring jug and stir in the grated garlic to infuse the liquid rather than adding it to the sautéed leeks.

·         I generously butter the baking dish and alternate the potato and leek layers. I pour the liquid over the already layered dish and then place it in the oven.

·         Half way through cooking, I’ll sprinkle on the grated cheese so it doesn’t burn.

·         Check how well the liquid is  being absorbed and top it up with some hot milk if there is not much liquid left and the potatoes still have a way to go until cooked.