Typically French, yet the Swedish would serve such a dish alongside hamburgers in their restaurants.

Ingredients: (Serves 4)

125 ml stock.

Carton of double cream.

150 ml milk.

1 garlic clove, crushed.

Bay leaf.

Knob of butter, for greasing.

800 g potatoes, peeled and sliced thinly.

2 leeks, washed and sliced thinly.

175 g bacon lardons.

90 g cheddar cheese.

 

You’ll need a 2 litre gratin dish, which needs to be buttered previous to cooking.

Method

1. Pour stock, cream and milk into a small saucepan.  Add garlic and bay leaf, bringing to the boil.
2. Remove from heat and let flavours infuse while you continue with the rest of the dish.
3. Preheat the oven to 170c.
4. Fry up the bacon lardons.
5. Mix potatoes, lardons and leeks together and spread out into a layer in a two litre gratin dish, buttered.
6. Pour over the stock mixture and tuck the bay leaf into the middle.
7. Season and sprinkle over the cheese.
8. Stand the gratin dish on a baking tray.
9. Cover the dish with silver foil and cook for 30 minutes when the potatoes should be beginning to soften.
10. Remove the foil and cook for a further 35-45 minutes, occasionally spooning the stock mixture over the potatoes, until they are cooked until tender.