- 0:10 Prep
- 1:00 Cook
- 6 Servings
- Capable cooks
Ingredients
- 35g (1/3 cup) coarsely grated vintage cheddar
- 30g (1/3 cup) finely shredded parmesan
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh oregano
- 4 large (about 800g) desiree potatoes, unpeeled, thinly sliced
- 1 leek, halved lengthways, washed, thinly sliced crossways
- 300ml thickened cream
- 125ml (1/2 cup) dry white wine
- 1 garlic clove, crushed
- Salt & freshly ground black pepper
- Pinch of mild paprika
Method
- Step 1Preheat oven to 180°C. Combine the cheddar and parmesan in a bowl. Combine the thyme and oregano in a separate bowl.
- Step 2Arrange half the potato and leek slices over the base of a square 19cm (base measurement), 1.5L (6-cup) capacity ovenproof dish. Top with half the cheese mixture and half the thyme mixture. Repeat with remaining potato, leek and cheese mixture.
- Step 3Combine cream, wine and garlic in a jug. Season with salt and pepper. Pour over potato mixture. Sprinkle with paprika and cover with foil. Bake in oven for 45 minutes. Uncover and cook for 15 minutes or until brown and tender. Remove from oven and sprinkle with remaining thyme mixture. Serve immediately.
Nutrition
1317 kj
Energy
22g
Fat Total
14g
Saturated Fat
3g
Fibre
8g
Protein
61mg
Cholesterol
146.68mg
Sodium
4g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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