Superfast dishes to tempt the tastebuds (Layered gorgonzola potatoes with leeks)

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Layered gorgonzola potatoes with leeks

Ingredients:
   
2 large potatoes, peeled and halved
3 leeks, sliced in half lengthways and then into fine rings
15m cream
50g gorgonzola
  Salt and freshly ground black pepper to taste
  Vegetable oil for brushing

Method:

  1. Parboil the potatoes in salted water for 4-5 minutes. Drain and leave to cool. Preheat the oven to 190°C.
  2. Grate the potatoes coarsely into a bowl. Add the cream and gorgonzola, season carefully (the cheese will be salty already).
  3. In a small buttered ovenproof bowl, place a layer of potato, press down and season. Cover with a layer of the leek mixture. Repeat the layers finishing with potato. Brush the tops with oil. Bake in the oven until well-browned, about 20 minutes.