Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A great side dish, works really well with stews and casseroles.

Ingredients Nutrition

Directions

  1. Thinly slice the potatoes with a mandolin or very sharp knife (they must be thin or they will not cook through evenly).
  2. Preheat the oven to 180oC (350oF).
  3. Heat the butter or oil in a saucepan and cook the leeks over a low heat for about 10 minutes, or until soft.
  4. Season with salt and pepper.
  5. Add the garlic and herbs and cook for a couple of minutes.
  6. Grease a shallow, 3 litre (12 cup) capacity gratin dish with butter or oil.
  7. Arrange a layer of potatoes in the base of the dish and season with salt and pepper.
  8. Scatter with one-third of the leeks and a few dollops of mascarpone.
  9. Continue in the same way to make two more layers, finishing with a layer of potatoes, then top with mascarpone.
  10. Pour the stock over the top and cover with foil.
  11. Bake in the oven for about 1 hour, removing the foil for the last 15 minutes to brown the top.

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