Potato & Leek Gratin

Ingredients

1 ½ cups Tatua Cooking Cream

2 tsp salt

1 ½ tsp garlic powder

1 ½ - 2 cups grated cheese

1 ½ kg of floury potatoes (like Agria or Moonlight)

Serves 6-8

Method

• In a large bowl, mix the Cooking Cream with the salt and garlic powder and half the cheese.
• Peel the potatoes and slice evenly into thin slices. Add these to the cream and mix well so they are all coated well with the cream.
• Layer the potatoes into a 1.5 litre baking dish, topping with any left-over cream mix in the bowl. Top with remaining cheese and then cover with foil.
• Bake at 180C for 1 hour.
• Remove the foil and continue to bake for 30 minutes or until the potatoes are soft and cheese is golden.

Recipe developed for Tatua by Nourish Magazine.