Potato and Leek Al Forno

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

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 400  g leeks, trimmed,halved and sliced
• 3  cloves garlic, thinly sliced
• 1  tablespoon  chopped thyme
• 1  kg potato
• 350  g mascarpone cheese
• 250  ml  vegetable stock

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.