INGREDIENTS:
• 2 Tablespoons butter
• 18 oz. firm, waxy potatoes, peeled and thinkly sliced
• 1 cup heavy cream
• salt and freshly ground black pepper
PREPARATION:
1. Preheat oven to 400°F.
2. Melt butter with 4 tablespoons of water in a saucepan, add the leeks, season with salt and pepper. Cover and cook for ten minutes. The leeks will be tender and water evaporated.
3. Layer the leeks in a buttered, ovenproof dish with the potatoes and cream.
4. Bake in the oven for 20-25 minutes until golden brown and bubbly.
TO SERVE:
Serve hot. Makes an excellent accompaniment to grilled meats or a light supper meal. Can also be made ahead up to step 3.
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