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
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.