Leek, Potato & Watercress gratin

Ingredients:

1kg potatoes, peeled

3 Leeks, sliced

60g watercress, chopped

300ml milk

250ml double cream

1 garlic clove, minced

30g hard cheese like parmesan, grated

Salt, pepper, oil

2 sprigs fresh rosemary

Method:

1. Heat the oven to 180°

2. Use a mandolin or a very sharp knife to slice the potatoes very thinly.

3. In a pan, fry the leeks in a little il until softened and set them aside.

4. In another pan, heat the cream, milk, garlic and rosemary – allow to infuse for a few minutes, be careful not to boil the mixture. Stir in the leeks and watercress and season generously. Remove the rosemary sprigs from the pan.

5. In a large baking dish, pour a little of the cream mixture to cover the bottom. Then begin to layer the thinly sliced potatoes – you can do this from the bottom up, or stack them upright across the length of the dish. Once all the potatoes are in the dish, pour over the rest of the mixture. Sprinkle with the cheese and bake for about 40 – 45 mins, until the potatoes are cooked through and the top is golden brown.

Photography by Lara Jane Thorpe