Leek and Potato Gratin

Vegetarian

Prep: 10 mins Cooks: 50 mins

Ingredients (Serves 2)

Metric

Imperial

350 g 12.4 oz potatoespeeled and thinly sliced
200 ml 6.8 fl oz vegetable stock
1 tbsp 1 tbsp olive oil
1 slice 1 slice wholemeal breadblitzed into breadcrumbs
30 g 1.1 oz parmesan cheeseoptional
1 1 leekfinely sliced
1 1 courgettefinely sliced
2 2 garlic clovescrushed
1 1 parsleylarge handful

Lunch Dinner

Gratins are a great option for vegetarians, either as a side-dish or more of a main meal. Leeks and potatoes are a match made in heaven and when combined with some tangy cheese they make a really flavoursome dish. This one-pot recipe allows the leeks to cook down slowly alongside the potatoes, making them soft and sweet. I love adding more robust herbs such as thyme and rosemary that pair really well with the leeks. This dish makes a great side to have with a roast dinner, it’s super saucy which means it’s perfect to go alongside a nut roast- I also love it with veggie sausages.

Prep: 10 mins Cooks: 50 mins

Ingredients (Serves 2)

Metric

Imperial

350 g 12.4 oz potatoespeeled and thinly sliced
200 ml 6.8 fl oz vegetable stock
1 tbsp 1 tbsp olive oil
1 slice 1 slice wholemeal breadblitzed into breadcrumbs
30 g 1.1 oz parmesan cheeseoptional
1 1 leekfinely sliced
1 1 courgettefinely sliced
2 2 garlic clovescrushed
1 1 parsleylarge handful

Preheat your oven to 180°C.

Peel and slice your potatoes, leek, garlic and courgette to around 0.5cm thick.

In a baking dish (roughly 20cm by 10cm), layer up your potatoes, leeks, garlic and courgettes, adding a little salt and pepper and chopped parsley between the layers. Pour over the hot vegetable stock and cover with tin foil. Put into the oven for around 30-40 minutes until the potatoes are tender.

Remove from the oven and top with the breadcrumbs, parmesan and olive oil. Return to the oven for a further 5-10 minutes or so until the top is golden brown.

Remove from the oven and top with a little more fresh parsley before serving.