Potato Leek Pie
Butter - 2tbsp, at rom temperature
Leeks - 3, white and lightgreen parts only, split lengthwise, cut into thin slices & washed well
Baking potatoes - 6, peeled and cut into thin slices
Salt - tsp
Freshly ground black pepper - 1/4 tsp
Heavy Cream - 2 cups
Gruyere Cheese - 1 cup, grated
Heat the oven to 300F.
Grease a two-quart gratin or shallow baking dish with butter. Spread half of the leeks in the dish and top with half of the potatoes.
Sprinkle 1 1/2tsp of the salt and 1/8tsp of the pepper. Layer the remaining leeks in the dish and top with the remaining potatoes.
Sprinkle the remaining 1 1/2tsp salt and 1/8tsp pepper. Pour cream over the potatoes and evenly sprinkle cheese on top.
Bake the gratin until the potatoes and leeks are tender and the top is golden brown, fr about 1 1/2hours.
If the top has not browned sufficiently, broil for one or two minutes.
Recipe by Chef George K George, Oberoi Grand
Submitted by Piu Dattani (26),
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