| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food3 |
1 |
servings |
INGREDIENTS
| 700 |
g |
King Edward or Desiree potatoes |
| 150 |
ml |
Milk |
| 1 |
sm |
Bunc thyme |
| 2 |
lg |
Leeks |
| 1 |
|
Garlic clove |
| 115 |
g |
Cheddar cheese; (low fat if desired) |
| 1/2 |
oz |
Butter |
| 1 |
ts |
Ground nutmeg |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
In a small pan warm the milk over a very low heat with 2 sprigs of thyme.
Do this while preparing the rest of the dish, but do not allow the milk to
boil.
Peel and very thinly slice the potatoes then swirl around under running
water in a colander to wash away some of the starch. Trim and wash leeks
and also slice thinly. Crush the garlic clove and grate the cheese.
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. Remove
the thyme from the milk and lay over the vegetables, then sprinkle with
grated cheese. Bake in a moderate oven until golden brown.
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