Potato, leek and wild garlic gratin
This dish received a great response when we served it at the Field Kitchen in Devon. Pungent wild garlic sits beautifully amid cream and potatoes. It works as a main with some salad on the side or as part of a sumptuous spring Sunday lunch.
Ingredients
- 50g butter
- 300g leeks, trimmed and thinly sliced
- large handful wild garlic leaves
- 3 garlic cloves, crushed
- 100ml double cream
- 100ml milk
- 4-5 large potatoes, peeled and sliced
- 2 tbsp Parmesan, grated
- salt and pepper
Method
-
Step 1
Preheat oven to 180°C/Gas 4. Melt butter in a large pan - add leeks and cook gently until soft. Wash and roughly slice the wild garlic. Next, add garlic and wild garlic leaves and cook for 5 minutes. Season well.
-
Step 2
Add cream and milk and bring to the boil. Add 1 tablespoon Parmesan. Check seasoning. Mix in a bowl with potato slices.
-
Step 3
Arrange in a gratin or ovenproof dish. Cover with tin foil and bake for 1 hour until the potatoes are just cooked. Remove foil, sprinkle with the rest of the cheese - place back in the oven and cook until brown on top.
