French Culinary Challenge Day 1 - Part 2

Ahh dinner...its been long time coming!!

I think one of the key things about French cooking is their wonderful use of herbs. fresh is great, but dried also has its place. So tonight I thought the flavours of sage, rosemary and parsley should be the central to my meal. What did I decide to cook? The first vegetable that came to mind was the humble potato...leek, garlic, cheese need I say more...I made my own version of potato gratin and the recipe went like this.....

Pip's Potato Gratin

6 large potatoes, peeled and very thinly slice into discs
1 leek, sliced thinly and washed thoroughly
3 cloves of garlic, finely chopped
1/4 cup cream
1/4 cup stock (chicken or vegetable)
1/4 c milk
1 large handful of mixed herbs (I used sage, rosemary and Italian parsley), roughly chopped
1/2 c grated cheese (sheeps milk cheeses such s pecorino, roy de vallee or ossau irraty work well)

Method
1.preheat the oven to 170 degrees.
2.Layer the slices of potato, garlic, leek and herbs in an deep oven dish.
3.Combine the milk, cream and stock together in a jug. Beat with a whisk or fork until combined and a little frothy.
4.Pour the milk mixture over the top of the layered vegetables.
5.Top with grated cheese. Cover the dish with foil.
6.Place in the oven and cook for around 2 hours. For the last ten minutes remove the foil and remove when it is golden and bubbling.
7.Please let this dish cool for 10 minutes before attempting to eat it as you will burn your mouth out otherwise!

Ahh the perfect winter warmer!