Mediterranean Leek and Potato Gratin

Ingredients

• 500g potatoes, thinly sliced
• 2 large leeks, cleaned and thinly sliced
• 2 cloves garlic, minced
• 200g mature cheddar, grated
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 200ml double cream
• 100ml full-fat milk
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• A handful of fresh thyme leaves
• 100g feta cheese, crumbled

Method

1. Preheat the oven to 190°C (fan 170°C, gas mark 5). Grease a medium-sized baking dish with a little olive oil.
2. Heat 1 tbsp olive oil in a frying pan over medium heat. Add the leeks and garlic, cooking until softened but not coloured, about 5-7 minutes. Season with cumin, smoked paprika, salt, and pepper.
3. Layer half the sliced potatoes at the bottom of the prepared baking dish. Top with half the leek mixture, then sprinkle with half the mature cheddar. Repeat the layers once more.
4. Gently mix the double cream and milk in a bowl and pour over the potato and leek layers. The liquid should come up to the top layer of potatoes; push down if necessary.
5. Cover with foil and bake in the preheated oven for about 1 hour. Remove the foil, sprinkle the crumbled feta cheese and thyme leaves over the top, and return to the oven for another 15-20 minutes, or until the top is golden and bubbling.
6. Let stand for 5 minutes before serving.
7. Serves 4-6 people