Potato and Leek Gratin

This is the perfect side for pork ribs or chicken marylands, sweetcorn and hot sauce.

unsalted butter (60 g)
1 onion, finely chopped
1 clove garlic, finely chopped
2 cups pure cream (500 mL)
2 leeks, washed, halved lengthways, sliced
1 Tbsp. fresh thyme leaves
¼ cup white wine (60 mL)
waxy potatoes (750 g)
Parmesan cheese. grated (40 g)
cheddar cheese, grated (40 g)
grated nutmeg, to sprinkle
mozzarella, grated (80 g)

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

Melt half the butter in a large frypan over medium heat. Cook onion and garlic, stirring occasionally, for 6 minutes or until softened. Brush a little of the onion butter around a 2L baking dish. Season with freshly ground black pepper. Pour remaining onion mixture into cream in a jug. Melt remaining butter in same pan over medium-high heat.

Add leek and thyme and season. Cook, covered, stirring occasionally, for 10 minutes or until softened. Add wine and cook, uncovered, for 5 minutes.

Peel and slice potatoes 2 mm thick using a mandoline (do not wash or soak sliced potatoes in water or you will remove their starch). Layer half the potatoes, cream mixture, parmesan and cheddar alternately to half-fill baking dish. Top with leek, then repeat with remaining potato, cream mixture, parmesan and cheddar. Season and grate over a little nutmeg. Cover with foil and bake for 1 hour 30 minutes or until potatoes are tender.

Increase oven temperature to 400°F (200°C/180°C fan, Gas Mark 6). Top potatoes with mozzarella. Bake for 15 minutes or until golden. Sprinkle with extra thyme and serve.