Make a delicious side dish with our ham and leek potato gratin recipe You can’t go wrong with creamy layers of thinly-sliced potatoes and golden cheddar cheese.
Basic ingredients for leek and potato gratin
8 brushed potatoes.
Chop 2 garlic cloves.
Thinly slice 1 leek.
Pale section only.
1 cup (120g), coarsely grated cheddar 1/2 cup (125ml), thickened cream 1/3 Cup (80g), sour cream 1/4 Cup (60ml), chicken stock
How to make leek and potato gratin
Preheat oven to 180°C. Oil a 6-cup (1.55L) ovenproof dish. Place one-third of the potato into the prepared dish. Add half of the ham, garlic onion, leek, and thyme. Sprinkle with one-third of the cheddar. Layer with remaining potato, ham, and garlic. Add onion, leek, and thyme to the dish. Finish with cheddar and potato.
In a bowl, combine the cream, stock, and sour cream. Season. The cream mixture should be carefully poured over the potato mixture.
Bake for one hour, or until the sauce thickens. The potato should be tender and golden brown.
Allow the potato gratin to rest for 10 minutes before you serve it.