Potato and leek gratin

Go retro with this classic gratin.

Recipe «Potato and leek gratin» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 80g butter, 4 large leeks, white part thinly sliced, 1.25kg Desiree potatoes, peeled, very thinly sliced, 450ml pouring cream, 2 cloves garlic, finely chopped , 1/4 cup chopped tarragon leaves .

Ingredients:

• 80g butter 
• 4 large leeks, white part thinly sliced 
• 1.25kg Desiree potatoes, peeled, very thinly sliced 
• 450ml pouring cream 
• 2 cloves garlic, finely chopped 
• 1/4 cup chopped tarragon leaves 

Instructions

1. 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.
2. 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.
3. 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.