Leek and Potato Gratin
found in Side Dishes - Potato based Sides
 | 3 SPs |  | Vegetarian |
Prep: 25 minutes
Cook: 25 minutes
Difficulty:
Moderate
A good savoury dish, ideal for all the family.
Ingredients
- 450g potatoes, thinly sliced
- 600ml vegetable stock
- 1 tsp olive oil
- 3 leeks, thinly sliced
- 2 tbsp creme fraiche
- 2 tbsp parsley
Directions
1
Preheat the oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Put the potatoes in a saucepan with the vegetable stock. Bring to the boil, then simmer for 8 minutes or until just tender. Drain and reserve a little of the stock.
2
Meanwhile, heat the olive oil in a non-stick frying pan, add the leeks and gently cook for 8 minutes or until softened. Arrange the potatoes in a gratin dish and scatter the looks on top.
3
Combine the creme fraiche and parsley and the reserved stock, season and pour over the vegetables. Bake for 25 minutes or until just golden.
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