This Potato and Leek Terrine with Gruyère is a delicious and easy way to impress your guests. It can be made ahead of time and served either hot or cold. The Gruyère adds a nice depth of flavour to the dish, but feel free to use any other cheese that you like. This dish is also great for using up leftover potatoes.
Ingredients
- 1kg potatoes, peeled and sliced
- 2 leeks, sliced
- 100g Gruyère, grated
- 50g butter
- Salt and pepper
Method
- Preheat the oven to 180C/350F/Gas 4.
- Butter an oven-proof dish.
- Layer the potatoes, leeks and cheese in the dish.
- Dot with the remaining butter.
- Season with salt and pepper.
- Bake for 45 minutes to 1 hour, or until the potatoes are cooked through and the cheese is golden brown and bubbling.
Potential changes & improvements
If you want to make this dish vegan, simply use a vegan cheese. For a gluten-free version, use gluten-free flour when coating the potatoes.
What other food it works well with
This terrine goes well with a simple green salad and some crusty bread.
Common Mistakes
Be sure to slice the potatoes thinly, so that they cook through evenly. Otherwise, you may end up with some undercooked and some overcooked potatoes.
Nutritional Information
This dish is high in carbohydrates and fat.
Allergens
This dish contains dairy, gluten and potatoes.