Vegetarian, tasty and perfect Welsh comfort food.
Ingredients
50g butter
2 leeks chopped
Handful of
chopped flat parsley
Salt to taste
1 tsp mustard
seeds
4 potatoes
1 tbsp Olive
oil
Method
Heat the butter
in a frying pan over a medium heat. Fry the leeks gently until soft.
Heat oven to
200C/180C fan. Cut the potatoes into wafer-thin slices.
Line an
ovenproof shallow dish with baking paper. Make one layer of potatoes neatly
into the dish, slightly overlapping. The bottom of the pan will become the
presentation side. Sprinkle with a pinch of parsley and season with salt and
papper. Then add a layer of leeks.
Sprinkle with a pinch of mustard seeds. On top of leeks add another
layer of potatoes followed by parsley and seasoning, leeks and mustard
seeds. Continue layering, finishing with
a layer of potatoes. Drizzle with olive
oil. Put in the oven and cook for 45-50
mins until the potatoes are soft.
Remove from the
oven and leave to rest for 10 mins. Turn out onto a serving plate, then slice
into wedges with a very sharp knife.
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