Potato and Leek Gratin

Ingredients (serves 4)

• 4 slices prosciutto, chopped
• 2 medium leeks, trimmed, halved washed, sliced
• 400g desiree potatoes, thinly sliced
• 1/2 cup grated tasty cheese
• Fresh flat-leaf parsley leaves, to serve

• Milk mixture

• 1/4 cup milk
• 1/4 cup pure cream
• 2 garlic cloves, crushed

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.
2. Make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.
3. Heat a non-stick frying pan over medium-high heat. Add prosciutto and leek. Cook for 5 to 6 minutes or until leek is tender.
4. Layer one-quarter potato over base of prepared dish. Top with one-third leek mixture. Repeat layers, finishing with potato.
5. Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.

Notes

• 
  For evenly sized slices, use a mandolin to cut vegetables. You could also use the widest blades on a food grater.
  Serve with steak, sausages, grilled chicken breast or thighs, lamb chops, pork chops, roast lamb or roast chicken.