Leek Gratin Dauphinoise

Every home cook needs a dish of comfort food that’s easily made: a dish prepped hours before the meal that won’t spoil when reheated, a dish made regardless of the season, a dish whose deliciousness lingers long in your family and friends memory, an essential staple for entertaining; this dish is such a one.

If you don’t like leeks, opt for caramelised onion. I used shiro miso, though chickpea miso would work. I’ve found it vital to blanch the potatoes to shorten the cooking time in the oven.

Health benefits:

Potatoes are naturally gluten-free and they're packed with nutritional benefits needed for a healthy lifestyle.

·       Just 110 calories.

·       No fat, sodium or cholesterol.

·       Nearly half your daily value of vitamin C.

·       More potassium than a banana.

·       A good source of vitamin B6. Contains fibre, magnesium and antioxidants.

LEEK GRATIN DAUPINOISE

PB, V, DF

1 cup (140 g) raw cashew nuts, soak cashews in hot water for 20 min, drain

1 leek with a long white stem

5 potatoes

1 garlic clove

2 tbsp (35 g) shiro miso

1 tbsp (10 g) cornflour

up tp 1L vegetable stock

pinch of freshly grated nutmeg

rosemary sprigs

Preheat the oven to 200’C. Slice a leek, including the tender green stems and slice the fennel. Sauté lightly. Mandolin the potatoes and blanch in a bowl of hot water while making the creamy sauce. In a blender, add the drained cashews, garlic clove, shiro miso, cornflour, freshly grated nutmeg and add up to a litre of hot vegetable stock and blend until mixed. Drain the potatoes. Assemble the dish by layering the potatoes, a generous sprinkle of leeks and some creamy sauce. Repeat layering until you’ve used all the ingredients. End with a layer of potatoes, sprinkle a few rosemary sprigs on the top and a scant drizzle of olive oil. Bake at 200’C covered in foil for 45 minutes, uncover and bake a further 15 or more minutes until golden and bubbly on top. May be reheated before serving.