Ingredients A little oil for greasing the baking dish
2 large potatoes or 3-4 smaller potatoes
100g hard cheese (like Cheddar or Parmesan)
4 cloves of garlic
200ml double cream
Grinding of salt and pepper
Preheat the oven to 180 degrees Celsius
Prepare the leeks by taking off the dark green outer layers and slicing them in half long-ways. Then finely slice them into thin semi-circles. Dirt often gets trapped between the layers so I always rinse my leeks again in a colander after I've chopped them to get rid of any remaining grit.
Wash the potatoes thoroughly but don't peel them. Then slice them into very thin circular disks.
Lightly grease a baking dish, and then place a layer of potatoes in the bottom of the dish.
Place a layer of leeks over the potatoes and then repeat.
Finish with a layer of potatoes.
Grate the cheese and sprinkle a handful of it over the bake. The remaining cheese will be used in the cream sauce.
Put the milk and cream into a large jug.
Crush the garlic cloves and add them and the rest of the grated cheese to the milk and cream and mix well.
Season with salt and pepper.
Pour the creamy mixture over the potatoes and leeks.