Potato boulangère on Creamy Leeks
INGREDIENTS
3 Leeks, sliced thinly
Bunch of Thyme
20g Trewithen Dairy Salted Butter
50g Trewithen Dairy Clotted Cream
1kg Floury potato, such as Desiree, peeled and sliced thinly using a mandolin
3 tbsp Olive oil
Salt and pepper
50g Trewithen Dairy Salted Butter
METHOD
Preheat the oven to 190c.
Add butter to a large cast iron pan over a low to medium heat. Add the leeks and thyme and coat in the butter. Cover and leave to sweat out for 10 minutes. Stir through the big spoonful of Cornish Clotted Cream and set aside off the heat.
In a large bowl, toss the thin potato slices in the olive oil and a generous amount of seasoning until thoroughly coated. Layer the potatoes vertically on top of the creamy leeks so they stand up and there’s space between slices for the top to get crispy. Dot blobs of butter between the potatoes, before baking in the oven for approximately 40 minutes, or until the top is golden and caramelised.
