A weekend in excess and an easy dinner tip no. 2


I’ve had a weekend of excessive brunching, including this rather amazing sausage thing, courtesy of the Salad Club, which also inspired me to make chili jam, following the Salad Club’s tips (I have been exploring quite a lot of food blogs of late!) It reduced down to something quite extraordinarily gooey and jammy, but so much so that it only made two jars. Instead of 4-5! And I don’t think that my two jars will last long either…

Anyway, only one cure for all this excess, thought I. Something light and salad-shaped on Sunday evening. But despite having the very best of intentions, I’m afraid, dear reader, I succumbed to this cheddar and cream-laden potato and leek gratin instead. I did serve it with a nice side salad, though. And then had cheese with the chili jam after. There’s also been a bit of a port theme in my flat at the moment. Ah well.

Leek and Potato Gratin.
A meal in itself or a perfect accompaniment.

You will need:

Two leeks (cleaned and chopped)
Two large baking potatoes (peeled and sliced into 2 cm thick slices)

Some breadcrumbs

Two garlic cloves

Some white wine, if you have some to hand (I did)

butter

Cheddar (a large handful, grated)

Single cream

Thyme

Salt, pepper

1. Crush your garlic and put in a pan with a bit of butter

2. Add leeks and fry till soft, don’t burn!

3. Par-boil your spud slices for a good 10 min. Arrange in an oven proof dish.

4. Add leeks.

5. Pour over cream, to your liking, but I would say you definitely need at least 200ml.

6. Season.

7. Add breadcrumbs and cheese.

8. Bake in a hot oven (200/gas mark 6) for half an hour until the top is golden and the potatoes are cooked through. Serve with salad, bread and ham perhaps.

Comments

  1. Leave a Reply

    Jen
    03/11/2009

    ahh, there’s nothing like a good gratin and this one looks lush! and the recipe looks easy to follow…maybe even I can manage to make it!!

    and i know why there’s a port theme in your flat…..andrew is such a bad influence!

    jen xx

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