This Boulangere pairs brilliantly with the Mushroom and Leek Flan you will also find on this website. (You can also see it peeking out at the left of the pic).

To be fair though I could also happily eat a big bowl of this on it's own as it's so super tasty.

You'll need a Mandoline here for best results unless you are REALLY good with a knife. As always I recommend you use a cut proof glove.

As a wee cooking variation here and to get a super crispy top you can pop the boulangere in the oven for around 40 minutes with no stock. Take out, pour in the stock and the cover with foil and punch a few holes in it to let the steam escape. Cook for another 40 mins.

It does take a little longer but I think it's worth it.

Serves 4

Special Equipment - Large Casserole Dish, Mandoline

Ingredients:

3 Leeks (about 500g in total) 

2 tbsp olive or rapeseed oil 

3 garlic cloves, chopped 

1kg fairly large new or waxy potatoes, scrubbed and cut into 2–3mm thick slices (Mandoline time)

400ml hot veg stock 

Sea salt and black pepper

Method:

Preheat the oven to 190°C/Fan 170°C/Gas 5. 

Trim the roots from the leeks, then cut off the dark green tops. 

Slice each onion in half lengthways then cut into 1cm slices, wash and break apart each layer (don't be too precious here, as long as it can be 'sprinkled' easily). 

Heat 1 tbsp oil in a large frying pan over a medium heat. 

Add the leeks, season with some salt and pepper and sauté briskly for 5–7 minutes, stirring or tossing often, until they are slightly wilted and patched with golden brown. Add the garlic and cook for another minute, then take the pan off the heat. 

Choose an oven dish around 28 × 20cm. 

Arrange a layer of sliced potatoes over the base, overlapping them just slightly. 

Arrange a few sautéed leeks over the potatoes and season with salt and pepper. 

Continue layering in this way, until you’ve used all the potatoes and leeks, finishing with a layer of potato. 

Pour the hot stock over the veg (it won’t completely cover it). 

Trickle 1 tbsp oil over the top layer of potatoes and add a final seasoning of salt and pepper. 

Bake for 50–60 minutes, until a knife passes easily through the potato layers and the top is golden and crisp. Leave the boulangère to stand for at least 10 minutes before serving.