Gratin de Légumes (French Potato and Leek Gratin)

• 15 g Butter
• 2 medium Leek
• 2 cloves Garlic
• 400 ml Double cream
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• 1 ¼ tsp Fine sea salt
• 900 g Yukon Gold potato
• 150 g Gruyère cheese

1. Heat the oven to 180°C (355°F). Lightly butter a baking dish.
2. Trim the leeks, then slice and rinse well to remove any grit. Thinly slice the garlic.
3. Melt the remaining butter in a saucepan over medium heat. Add the leeks and cook for 6 to 8 minutes until softened but not browned, then stir in the garlic for 30 seconds until fragrant.
4. Pour in the double cream and add the ground nutmeg, black pepper and fine sea salt. Bring just to a gentle simmer, then take off the heat.
5. Peel the potatoes, then slice them very thinly (about 2 to 3 mm). Add the slices to the warm cream mixture and toss gently so they are well coated.
6. Tip everything into the baking dish and press down lightly so the potatoes sit mostly under the cream. Cover the dish tightly and bake for 45 minutes, until the potatoes are nearly tender when pierced with a knife.
7. Uncover, then grate the Gruyère over the top. Bake for 12 to 15 minutes until bubbling and deeply golden on top.
8. Leave the gratin to stand for 8 to 10 minutes so it sets slightly and slices more neatly. Serve hot.

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