Gratin de Légumes (French Vegetable Gratin with Gruyère)

• 25 g Unsalted butter
• 2 cloves Garlic
• 2 medium Leek
• 250 ml Double cream
• 200 ml Whole milk
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• ½ tsp Ground nutmeg
• 900 g Russet potato
• 2 medium Courgette
• 140 g Gruyère cheese

1. Heat the oven to 190°C (375°F). Rub a baking dish all over with a little of the unsalted butter, then set aside.
2. Peel the russet potato and slice it thinly, about 2 to 3 mm. Trim and wash the leek well, then slice it; slice the courgette into thin rounds.
3. Melt the remaining butter in a frying pan over medium heat. Add the leek with a pinch of the fine sea salt and cook for 6 to 8 minutes until softened but not browned; finely grate in the garlic and cook for 1 minute more.
4. In a saucepan over low heat, warm the double cream and whole milk until steaming but not boiling. Whisk in the remaining fine sea salt, black pepper and ground nutmeg, then take off the heat.
5. Arrange half the potatoes in the dish, slightly overlapping. Spoon over half the leek mixture, then add half the courgette; repeat the layers, finishing with courgette on top.
6. Pour the warm garlic cream evenly over the vegetables, pressing down lightly so the liquid settles between the layers. Cover the dish tightly and bake for 35 minutes, until the potatoes are starting to soften.
7. Uncover, then grate the Gruyère cheese over the top. Bake for 20 to 25 minutes until bubbling and deeply golden, and a knife slides into the potatoes with little resistance.
8. Rest the gratin for 10 minutes before serving so it sets and slices neatly. Serve hot, spooning a little of the creamy sauce over each portion.

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