Potato and Leek Gratin


50g butter, plus extra for greasing

300g (about 2) leeks, thinly sliced

1kg potatoes, sliced 0.5cm thick

350ml single cream

1cup of Grated Mozzarella

Salt and Pepper to taste


Preheat the oven to 180°C. Melt the butter in a pan, then add the leeks, with some salt and pepper to taste. Place the lid on the pan and cook over a low heat for 5 minutes until just soft.

Meanwhile thinly slice the potatoes. Lightly butter a large baking dish. Start by adding a layer of potato slices allowing them to overlap. Season the potato layer and then cover with a layer of leeks. Repeat the process, allowing the final layer to be of potatoes and season again.

Pour over the cream and sprinkle the mozzarella cheese on top. Bake in the oven for 50-60 minutes or until bubbling and golden brown on top making sure that a fork can easily pierce through the centre of the dish.

Remove from oven and allow to slightly cool before serving.


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