Wednesday, May 10, 2006

POTATO AND LEEK GRATIN
with wild garlic

We picked some wild garlic from the woods! Check out that foraging instinct! You see, who needs a fancy marketing job and organic supermarkets when you can write from home and pick your own dinner? Hmm?

Didn't get poisoned, neither. Am so country-girlish. (The next urban chic, you know. Primal Scream says so.)

3-4 medium potatoes, sliced thinly
2 leeks, sliced
Big handful wild garlic leaves, shredded
3 cloves of normal garlic, chopped
Tbsp butter
100ml double cream
100ml milk
1tbsp grated parmesan
Salt and pepper

Melt the butter and soften the leeks. Add the garlic leaves and cloves, and stir briefly. Add the parmesan, milk and cream and bring to the boil. Tip in the potatoes and mix well. Season generously.

Tip the lot into an ovenproof gratin dish and cover with foil. Bake at about 180 deg C (dunno, got an ancient Farenheit oven so I just guess) for an hour. Remove the foil, sprinkle with more Parmesan, and allow to brown for a few mins. Serve - delish!