Difficulty: Easy | Prep: 20 min | Cook: 55 min | Total: 75 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
Nothing beats a bubbling potato bake when it's cold enough to see your breath. This one stacks thin potato with soft sweet leeks in garlicky cream, and Chooki's Original Chicken Salt does the heavy lifting on flavour so you don't need to fuss with much else. Pull it out all golden on top and let it sit a few minutes before you dig in.
Melt the butter in a frypan over medium heat. Add the sliced leeks and cook for about 8 minutes until soft and sweet, stirring now and then so they don't catch. Stir the garlic through for the last minute, then take the pan off the heat.
In a jug, whisk the cream with 1 tablespoon of Chooki's Original Chicken Salt and most of the thyme leaves. This is what soaks down into every layer, so give it a proper stir.
Heat your oven to 180C fan-forced and grease a baking dish. Lay down a third of the potato slices, scatter over some leek and a handful of cheese, then repeat twice. Pour the cream mix over the top, press everything down so it settles, and finish with the last of the cheese, the rest of the thyme and the second tablespoon of chicken salt.
Cover with foil and bake for 40 minutes. Pull the foil off and bake another 15 minutes until the top is golden and a knife slides through the potato with no resistance. Rest for 5 minutes before serving so the layers hold together.
Tip: Slice the potatoes as thin as you can, a mandoline makes it painless, so they cook right through and go properly creamy instead of firm in the middle.
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