Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 leek, finely diced
- Olive oil
- 4 cloves garlic, minced
- Small handful fresh thyme, finely chopped
- 1 tbsp gluten-free flour
- Good pinch sea salt & pepper
- 1¼ cups organic milk or cream
- 4 large potatoes, peeled & thinly sliced
- 1 cup Swiss or vintage cheddar cheese, shredded
- Fresh herbs, to serve
Method
- Preheat oven to 190°C.
- In a frying pan over medium heat, fry leek in some olive oil for 4 mins, add garlic and thyme and cook for a further 2 mins. Set aside.
- In a small saucepan, combine the flour, salt and pepper and gradually whisk in the milk. Bring to the boil, then remove from the heat. Stir through the leek mixture.
- In a baking dish, layer your potatoes with some leek white sauce, sprinkle with some cheese and then repeat. Top with cheese and then cover tightly with foil. Bake for 30 mins and then bake for a further 30 mins, uncovered, until it’s golden brown and the potatoes are fully cooked through.
- Top with some fresh herbs to serve.
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