Ingredients
- 30g butter
- 150g onions, finely sliced
- 150g leeks, finely sliced
- salt and pepper
- 600g potoates (nicola, desiree, red pontiac)
- 100ml white wine
- 150ml chicken stock
- 3 garlic cloves
- 1 tsp fresh thyme
Directions
- Melt butter in a pot, add onions and leeks, season with salt and pepper and cook until soft. Peel and finely slice the potatoes and add to the leeks.
- Add wine, stock, galic and thyme. Bring the boil for 1 minute and then pour into a gratin dish. Flatten the top an dbake at 190C until liquid has been absorbed, potato is soft and the top coloured. Serve 4 with roast meat or fish.