How to make ham & leek potato gratin

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Whip up a mouth-watering side with our ham & leek potato gratin (RECIPE BELOW). With creamy layers of thinly sliced potato and topped with golden cheddar cheese, you can’t go wrong.
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Ham & leek potato gratin
Serves 6 as a side Prep 10 mins (+ 10 mins resting time) Cooking 1 hour
8 brushed potatoes, washed, thinly sliced
100g thickly sliced ham, chopped
2 garlic cloves, thinly sliced
1 brown onion, thinly sliced
1 leek, pale section only, thinly sliced
1 tbs thyme sprigs
1 cup (120g) coarsely grated cheddar
½ cup (125ml) thickened cream
⅓ cup (80g) sour cream
¼ cup (60ml) chicken stock
1. Preheat oven to 180°C. Grease a 6-cup (1.5L) ovenproof dish. Arrange one-third of the potato in the prepared dish. Top with half the ham, garlic, onion, leek and thyme. Sprinkle with one-third of the cheddar. Continue layering with remaining potato, ham, garlic, onion, leek, thyme and cheddar, finishing with the potato and cheddar.
2. Combine the cream, sour cream and stock in a jug. Season. Carefully pour the cream mixture over the potato mixture in the dish.
3. Bake for 1 hour or until the sauce thickens and the potato is golden brown and tender.
4. Set the potato gratin aside for 10 mins to rest before serving.
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Food

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