Potato and Leek Gratin with Thyme

Preheat oven to 400F. Grease a 1 quart baking dish and set aside. Heat oil in a saute pan, over medium heat; add leeks, thyme and seasoning, cook, stirring occasionally till softened – about 6 minutes. Transfer to a large bowl, add the prepared potatoes and toss gently to combine. Turn into baking dish, press down lightly and pour the stock over top. Pop a baking tray in the oven and put the gratin dish on top (to catch spills). Bake till potatoes are absolutely tender and the tops are golden brown. About 40 minutes.

Ingredients

2tbs Olive Oil
12oz Leeks, trimmed, halved lengthwise, washed and thinly sliced
1tsp Fresh thyme, washed, stripped off stem and chopped
½ tsp Salt
¼ tsp Pepper
1 ½ lb Potatoes, scrubbed and cut into 1/8 inch thick rounds
1 ½ cups Vegetable or Chicken Stock.

Directions

Preheat oven to 400F.
Grease a 1 quart baking dish and set aside.
Heat oil in a saute pan, over medium heat; add leeks, thyme and seasoning, cook, stirring occasionally till softened – about 6 minutes.
Transfer to a large bowl, add the prepared potatoes and toss gently to combine.
Turn into baking dish, press down lightly and pour the stock over top.
Pop a baking tray in the oven and put the gratin dish on top (to catch spills).
Bake till potatoes are absolutely tender and the tops are golden brown. About 40 minutes.

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