Potato, Leek & Wild Garlic Gratin

I'm fortunately enough to live in an area where wild garlic grows in mad profusion, and am always looking for ways to use it! This is an excellent recipe, and if you don't have access to wild garlic leaves, you can add some chopped cooked bacon to the gratin before you put it in the oven instead.

Ingredients

• 4 large potatoes, peeled and sliced
• 300g leeks, trimmed and thinly sliced
• 50g butter
• 3 cloves garlic, crushed
• 1 large handful wild garlic leaves, sliced (optional)
• 100ml double cream
• 100ml milk
• 2 tbsp grated parmesan
• salt and pepper

Instructions

1. Melt the butter in a large pan, add the leeks and cook gently until soft. Add the garlic and wild garlic leaves and cook for 5 mins.
2. Season well, add the cream and milk and bring to the boil. Add half the parmesan and check the seasoning. Mix in a bowl with the potato slices, then arrange in an ovenproof dish.
3. Cover with foil and bake at 180ºC for 1 hour, until the potatoes are just cooked. Remove the foil, sprinkle with the rest of the parmesan and return to the oven until browned on the top.

Serves: 4

Recipe from Riverford Organic Vegetables