New Year’s resolution be damned, I’m smothering carbs in
dairy!
This is an excellent side dish, something quick to prepare
that can be thrown in the oven while you get on with your business. I don’t make
it often, because it is milk covered in cream covered in carbs covered in
cheese, but when I do it feels like such a treat. And we all need a little
treat in January, the proven worst month in the year. Bring on spring!
Serves 4
Ingredients
- 300ml cream
- 300ml milk
- 1 leek
- Salt and pepper
- 3 medium sized potatoes, I used maris piper
- 1 tsp rosemary
- Handful of grated cheese
Method
Preheat the oven to 190 degrees, then get on with prepping
the vegetables. Peel the potatoes and slice thinly, about half the width of
a pound coin. Slice the leeks.
Heat the milk and cream in a saucepan, and stir through the
leek. Season.
Allow to cook for a few minutes, then stir through the potatoes
and cook for a further 3-4 minutes.
Remove the potatoes and most of the leeks with a slotted
spoon and place in an ovenproof dish, layer by layer.
Continue to heat the milk for a few minutes and stir through
the rosemary.
Pour the remaining milk over the potatoes, until it covers
most of the layers.
Sprinkle with grated cheese and bake for 30 minutes.
Allow to stand for a few minutes before slicing into it.
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| Yes, those are also roast potatoes in the background, I had to use them up, SHUTTUP. |
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