Ingredients

• 2 large leeks, topped and tailed and halved lengthways
• 675g (1½lb) potatoes, peeled
• 25g (1oz) plain flour
• 5ml (1 tsp) freshly grated nutmeg
• 5ml (1 tsp) salt
• 2.5ml (½ tsp) freshly ground black pepper
• 50g (2oz) butter, cut into small pieces
• 450ml (15fl oz) milk
• 50g (2oz) Gruyère cheese

Tools

• Kitchen Machine
• High Speed Slicer Shredder

Method

1. Preheat the oven to 180°C/350°F/Gas 4. Fit the thick slicing plate to the High Speed Slicer Shredder and slice the leeks into a bowl. Slice the potatoes into another bowl.
2. Mix together the flour, nutmeg, salt and pepper. Place one third of the potatoes in a layer in a 1.8-2 litre (3-3½ pint) deep ovenproof baking dish. Sprinkle over half the leeks, half the seasoned flour and a third of the butter.
3. Repeat with half the remaining potatoes, all the leeks and seasoned flour. Dot with half the remaining butter. Finish with a layer of potatoes and butter pieces.
4. Heat the milk until almost boiling and pour over the potatoes and leeks. Cover with a layer of aluminium foil and bake for 45 minutes.
5. Meanwhile fit the coarse shredding plate and grate the cheese. Remove the aluminium foil, sprinkle over the cheese and bake for 20-25 minutes, or until golden and the potatoes are tender.

Cook’s Note: Use the Potato Peeler to peel the potatoes for this recipe.

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