Mick’s Leek & Bacon Gratin

This recipe is a great one to try during the winter months. Not only are leeks a staple out in the winter veg patch but it’s also a great comfort food to enjoy during the winter months. This is also a fantastic dish to make if you have any meat left over from the rest of the week.

Ingredients

  • 125ml veg or chicken stock
  • 1 carton double cream
  • 150ml milk
  • 1 garlic clove , crushed
  • 1 bay leaf
  • A knob of real butter , for greasing
  • 800g potatoes , peeled and thinly sliced
  • 2 leeks , washed and thinly slliced
  • 175g sliced ham, chopped
  • 85g cheddar, grated

Step 1 - Cook

Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish. Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.

Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender.

Step 2 - Serve

Cool for 15 minutes before serving.

Ingredients

  • 125ml veg or chicken stock
  • 1 carton double cream
  • 150ml milk
  • 1 garlic clove , crushed
  • 1 bay leaf
  • A knob of real butter , for greasing
  • 800g potatoes , peeled and thinly sliced
  • 2 leeks , washed and thinly slliced
  • 175g sliced ham, chopped
  • 85g cheddar, grated

Step 1 - Cook

Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish. Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.

Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender.

Step 2 - Serve

Cool for 15 minutes before serving.