Potato and Leek Gratin

Preheat your oven to 190C | 375 F.
Peel your potatoes and slice them into thin slices with either a mandolin or a knife and a chopping board. Get them as thin as possible (0.5cm)
4 large potatoes
Wash your leek and halve it lengthways, cutting off the ends. Slice thinly and add to a pan with your butter.
1 large leek, 1 knob of butter
Sauté the leeks for 3-4 minutes until softened, then add your minced garlic and cook for another minute.
2 cloves of garlic
Add the wine to the pan, followed by the cream and then the seasonings. Stir everything together and allow to simmer for 3-4 minutes or until the cream thickens.
60 ml white wine, 250 ml double cream, 1 tsp thyme, 1 tsp rosemary, 0.5 tsp oregano, salt and pepper
Tip in ¾ of your grated cheese and stir it into the sauce. Remove the pan from the heat.
56.25 g grated extra mature cheddar cheese
Line your baking dish with a spoonful of the creamy leek mixture, then place your thinly sliced potatoes around the dish. Stacking them upright as pictured will get you maximum crispiness!
4 large potatoes
Pour the rest of the creamy leeks over the potatoes, using your spatula to help the cream and leeks get between the gaps in the potatoes to fully cover them.
Scatter over the remaining cheese, and then cover the dish with foil.
18.75 g grated extra mature cheddar cheese
Bake for 40 minutes, then remove the foil and bake for another 20 minutes until the top is golden and crunchy.