Alpine Potatoes

Using leftovers in the fridge I made this quick supper before driving out of London — it was really good. I used up some potatoes and the end of a Comté cheese, but Gruyere, Emmental or Cheddar would also work well.   

Serves 2   

Ingredients

around 6 medium sized potatoes, unpeeled and very finely sliced using a mandolin or a knife

1 leek, finely sliced

around 100g Comté or other cheese, cut roughly into thin slices

unsalted butter

salt and pepper

How to make

Pre-heat an oven to 200C.

Grease a medium sized frying pan that can go into the oven with butter by rubbing a lump of butter over the surface. Place a thin layer of potatoes across the bottom. Then, sprinkle a thin layer of leeks, a few slices of cheese, a few very small pieces of butter. Season with a pinch salt and grind of pepper. 

Repeat, making layers until all of the ingredients are used, and finishing with a potato layer on top, with a few dots of butter on the top, and a grind of salt and pepper.                                            

Bake in the over for around 30 minutes, or until the potatoes are soft all the way through when you stick a knife in.

Eaten with

Sam made a delicious green salad with a mustardy dressing (e.g. 1 teaspoon mustard of your choice, 1 tablespoon wine vinegar, 3 tablespoons olive oil, salt and pepper). A poached egg or a slice of thick ham would be good additions to this.

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