Gratin of potatoes and leeks with garlic and thyme

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Melt the butter in a pan, then add the leeks, garlic and most of the thyme. Cover with a disc of baking paper cut to the size of the pan, then put the lid on and cook over a low heat for 5 minutes until just soft.
2. Meanwhile, cook the potatoes in a pot of boiling water for 3 minutes, then drain. Lightly butter a large (about 1.6 litre) gratin dish, then add a layer of overlapping potato slices.
3. Season the potatoes and cover with the leeks and all the juices, then add the final layer of potato slices and season again. Pour over the cream and bake in the oven for 50-60 minutes or until bubbling and golden brown on top. Serve scattered with the remaining thyme.