Recipe Potato and leek gratin : Practical and Delicious

Recipe Potato and leek gratin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Potato and leek gratin. You are currently reading Recipe Potato and leek gratin : Practical and Delicious. This recipe is the creation of the chef Jane Hann. Recipe Potato and leek gratin requires 15m, cook 1h 20m and serve 6. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Go retro with this classic gratin.

Ingredients:

6 Ingredients

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  80g butter
  
  
  


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  4 large leeks, white part thinly sliced
  
  
  


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  1.25kg Desiree potatoes, peeled, very thinly sliced
  
  
  


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  450ml pouring cream
  
  
  


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  2 cloves garlic, finely chopped
  
  
  


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  1/4 cup chopped tarragon leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180ºC. Melt 50g butter in a non-stick frying pan over low heat. Add leeks. Cook for 10 minutes or until very soft but not browned. Season to taste with salt and pepper.
  
  
  


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  Step 2
  
  
  
  
  Grease an 8-cup capacity ovenproof dish. Arrange 1/3 of potatoes over base of dish. Season to taste. Top with 1/2 the leeks and another 1/3 of potatoes, seasoning to taste between layers. Repeat with remaining leek and potato.
  
  
  


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  Step 3
  
  
  
  
  Combine cream, garlic and tarragon in a saucepan over medium heat. Bring to just below simmering point. Pour mixture evenly over gratin. Dot top with remaining butter. Bake, covered, for 50 minutes. Remove cover and bake for a further 15 minutes or until golden and tender. Serve with roast beef.
  
  
  

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