Layered gorgonzola potatoes with leeks
|2||large potatoes, peeled and halved|
|3||leeks, sliced in half lengthways and then into fine rings|
|Salt and freshly ground black pepper to taste|
|Vegetable oil for brushing|
- Parboil the potatoes in salted water for 4-5 minutes. Drain and leave to cool. Preheat the oven to 190°C.
- Grate the potatoes coarsely into a bowl. Add the cream and gorgonzola, season carefully (the cheese will be salty already).
- 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.