Potato, leek and bacon gratin

• porsi: Serves 4-6

Bahan-bahan

Rapeseed oil

2 leeks, washed and halved lengthways

Salt and black pepper

15g butter, plus extra for greasing

4 streaky bacon rashers, cut into lardons

3 garlic cloves, finely sliced

2 tbsp thyme leaves

150ml milk

150mI cream

800g potatoes, thinly sliced

50g breadcrumbs

Petunjuk

1 Preheat the oven to 180C/160C fan/gas mark 4. Heat a pot over a medium heat and add a little oil. Add the leeks and a pinch of salt. Allow to cook gently for three minutes.

2 Add the butter, bacon, garlic and thyme and cook for a further five minutes. Add the milk and cream to the pot. Once everything comes to a gentle boil, reduce the heat to a simmer and cook for 10 minutes until slightly thickened. Strain the liquid into a bowl.

3 Use butter to grease the bottom and sides of a rectangular ovenproof dish (measuring about 23cm x 18cm and 6cm high. Spread some of the leek and bacon into the dish in a thin even layen Season well with salt and pepper. Add a layer of potatoes and pour some of the strained cream and milk mixture over it. Continue to layer in this order until you reach the top of the baking dish.

4 Cover with foil and place it in the oven. Cook, covered, for about one hour, then remove the foil. Sprinkle the breadcrumbs over the top and return the gratin to the oven, uncovered, for 15 minutes until the topping has browned and the potatoes are tender.