This creamy potato dish pairs perfectly with roast lamb.
Serves: 4 – 6
Preparation time: 20mins
Cooking time: 2hrs 5mins
What You’ll Need:
- 25g butter 2 leeks, shredded
- 1.4 kg large King Edward or Maris Piper potatoes, peeled
- 3 cloves garlic, chopped
- Salt and freshly ground black pepper
- 150g Boursin Garlic & Herb
- 250ml single cream
- 200ml milk 50g Gruyere cheese, grated
What To Do:
- Preheat the oven to 180C/ 160C Fan/ Gas 4. Melt the butter in a frying pan and sauté the leeks for five minutes, stirring occasionally until softened.
- Meanwhile thinly slice the potatoes. Layer the potatoes, leeks and garlic in a two litre oven proof dish finishing with potatoes and seasoning well between the layers.
- In a bowl mix together the Boursin Garlic & Herb and half the cream until smooth, then blend in the remaining cream and milk. Pour over the potatoes evenly and scatter over the Gruyere cheese.
- Cover with foil and bake for 1 ½ hours. Uncover and bake for a further 30 minutes, until golden and the potatoes are tender.