Potato and Leek Al Forno

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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