Ingredients
- 35g (1/3 cup) coarsely grated vintage cheddar
- 30g (1/3 cup) finely shredded parmesan
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh oregano
- 4 large (about 800g) Red Jacket potatoes, unpeeled, thinly sliced
- 1 leek, halved lengthways, washed, thinly sliced crossways
- 300ml thickened cream
- 125ml (1/2 cup) dry white wine
- 1 garlic clove, crushed
- Salt & freshly ground black pepper
- Pinch of mild paprika
Directions
- Step 1
Preheat oven to 180°C. Combine the cheddar and parmesan in a bowl. Combine the thyme and oregano in a separate bowl.
- Step 2
Arrange half the potato and leek slices over the base of a square 19cm (base measurement), 1.5L (6-cup) capacity ovenproof dish. Top with half the cheese mixture and half the thyme mixture. Repeat with remaining potato, leek and cheese mixture.
- Step 3
Combine cream, wine and garlic in a jug. Season with salt and pepper. Pour over potato mixture. Sprinkle with paprika and cover with foil. Bake in oven for 45 minutes. Uncover and cook for 15 minutes or until brown and tender. Remove from oven and sprinkle with remaining thyme mixture. Serve immediately.
Recipe courtesy of www.taste.com.au
Serving size 6