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pamelavalarie
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Preheat your oven to 190C | 375 F.
Peel your potatoes and slice them into thin slices with either a mandolin or a knife and chopping board. Get them as thin as possible (0.5cm)
Wash your leek and halve it lengthways, cutting off the ends. Slice thinly and add to a pan with your butter.
Saute the leeks for 3-4 minutes until softened, then add your minced grated and cook for another minute.
Add the wine to the pan, followed by the cream and then the spices. Stir everything together and allow to simmer for 3-4 minutes or until the cream thickens.
Tip in ¾ of your grated cheese and stir it into the sauce. Remove the pan from the heat.
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!
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.
Bake for 30 minutes, then remove the foil and bake for another 20 minutes until the top is golden and crunchy.