Potato and Leek Bake

Ingredients

3 large leeks rinsed and thinly sliced.

1kg Russet potatoes, peeled and thinly sliced

Red Island High Heat Stable Extra Virgin Olive Oil

1 cup chicken stock

1/2 cup cream

Salt and freshly cracked pepper to taste

1/2 tsp freshly grated nutmeg

1/2 tbsp. Dijon mustard

2 cloves of garlic, crushed

1 cup of cheddar cheese, grated

Directions

Preheat oven to 170 degrees Celsius.

In a small pot add the chicken stock, cream, nutmeg, Dijon mustard, crushed garlic along with a small pinch of salt and freshly cracked pepper and bring to a gentle boil while giving a couple of stirs before setting aside.

In a large baking dish, making alternate layers with the leek and potato slices, layer the dish until you have used all your ingredients. In between each layer season with a pinch of salt and freshly cracked pepper.

Pour the hot stock over the potato and leeks before topping with cheddar cheese and a healthy drizzle of Red Island Extra Virgin Olive Oil before placing in the oven and cooking for 45-50 minutes or until the potatoes are tender and the cheese is lovely and brown.