Bramley Apple, Potato and Leek Gratin

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Serves 6

  • 2oz butter
  • 1lb leeks
  • 3 large Bramley apples(peeled and thickly sliced)
  • 2 cloves garlic
  • 3oz Gruyere cheese
  • 1 ½ potatoes parboiled and thinly sliced
  • ¼ pt double cream
  • 120ml milk
  • 2 tsp wholegrain mustard
  • salt and pepper

Preheat oven 170 c
Melt the butter and fry the leeks for a few minutes
Add the apple and garlic and season
Tip into a ovenproof dish and sprinkle over the cheese
Arrange the potatoes overlapping
In a bowl whisk together cream, milk, mustard and seasoning
Pour over the potatoes and bake 1 hour until all is tender and golden.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.