Leek-and-potato

Country Life Every Week - - Kitchen Garden Cook Potatoes -

dauphi­noise Gen­tly sauté 2 chopped leeks in a fry­ing pan. Peel 500g pota­toes and slice thinly. Ar­range some slices in a but­tered dish, scat­ter with leeks and add an­other potato layer. Crush 3 cloves of gar­lic into sin­gle cream, sea­son well and pour over the veg­eta­bles. Add knobs of but­ter to the top and bake in a hot oven for 45 min­utes or un­til cooked.

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