LEEK AND POTATO DAUPHINOISE
Grease the base of a large ovenproof dish with butter. Cover with a layer of raw chopped leek. Season with salt and pepper. Par-boil thickly sliced potatoes, drain them, and lay them on top of the leeks. Pour over a carton of double cream. Bake in the oven until potatoes are thoroughly cooked and golden brown.
Very filling. Almost a meal in itself.