Patate e Porri al Forno con Taleggio (Baked Leek and Potato Gratin)
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Ingredients
- 700 g floury potatoes, thinly sliced
- 300 g leeks, sliced
- 20 g butter
- 200 ml double cream
- 100 ml whole milk
- 150 g taleggio
- 1 garlic clove
- 1 tsp fresh thyme leaves
Nutrition (per serving)
- Calories
- 549 kcal
- Protein
- 14 g
- Carbohydrate
- 33 g
- of which sugars
- 5.7 g
- Fat
- 39.3 g
- of which saturates
- 25 g
- Fibre
- 5.6 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Melt the butter in a large frying pan, add the leeks and cook for 8 minutes until softened.
- 2
Rub a baking dish with the cut side of the garlic clove, then layer the potatoes and leeks in the dish.
- 3
Warm the double cream and milk together with the thyme, season, and pour over the potatoes and leeks.
- 4
Cover with foil and bake for 40 minutes, then uncover, scatter over the taleggio, and bake for a further 15-20 minutes until the potatoes are tender and the top is golden and bubbling.
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