Earlier this afternoon Hubby’s parents and Grandma popped around for tea and cake. It’s the first time in nearly 3 years Grandma has been to our house, for various reasons she has been housebound for the best part of 2.5 years, but now she is able to get up and about you can’t stop her! The cottage we live in is very much an important part of local history and Grandma can remember visiting our row of cottages when she was a child. How the cottages have changed since them! To celebrate her road to recovery I used the remains of my mincemeat to make Pixie’s Mincemeat Crumble Cake . It certainly went down well.
This weeks ingredient challenge is leeks and I decided to make a potato & leek gratin. I admit I’m not a huge fan of leeks when they are on their own, but add cheese and potato and I’m a huge fan…actually add cheese and potato to anything and I’ll love it! I made the gratin to accompany a mustard crusted topside of longhorn beef I roasted. We both really enjoyed it and to make it even better Hubby has the left over beef for lunch and I have the leftover gratin.
Potato & Leek Gratin
Serves 2-3 as a side
70ml vegetable stock
70ml double cream
1 garlic clove, crushed
1 bay leaf
400g potatoes, peeled and sliced
1 slice of ham, chopped
2 small leeks, thinly sliced
30g cheddar, grated
1) Pour stock, cream and milk into saucepan. Add garlic and bay leaf then bring to the boil. Remove from the heat and leave while you prepare the rest of the ingredients.
2) Preheat oven – 180oc. Mix sliced potatoes, leeks and ham in ovenproof dish. Pour over stock then sprinkle with cheese.
3) Loosely cover dish and bake for 30 min. Uncover and bake for a further 40 min. Cool for 15 min before serving.