Go retro with this classic gratin.
- Preheat oven to 180ºC. Melt 50g butter in a non-stick frying pan over low heat. Add leeks. Cook for 10 minutes or until very soft but not browned. Season to taste with salt and pepper.
- Grease an 8-cup capacity ovenproof dish. Arrange 1/3 of potatoes over base of dish. Season to taste. Top with 1/2 the leeks and another 1/3 of potatoes, seasoning to taste between layers. Repeat with remaining leek and potato.
- Combine cream, garlic and tarragon in a saucepan over medium heat. Bring to just below simmering point. Pour mixture evenly over gratin. Dot top with remaining butter. Bake, covered, for 50 minutes. Remove cover and bake for a further 15 minutes or until golden and tender. Serve with roast beef.
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