I am a big fan of skiing and i love the big flavours and portions that are served to cold hungry skiers in the mountain restaurants, and this is a bit of tribute to that food philosophy, with a British twist.
Sausage and leek tartiflette.
6-8 Potatoes (a good all-rounder) peeled and finely sliced.
2 leeks - finely sliced
2 cloves of garlic - 1 smashed, 1 chopped
6 good sausages - chopped up into relatively small pieces
Mug of double cream
1/2 a mug of semi-skimmed milk
Grated cheese - gruyere is best but a decent cheddar would be lovely too.
Pinch of fennel seed.
Method
Gently fry off the leeks, fennel seed and smashed garlic in a pan with some oil. While that is softening, mix the cream and the milk together in a bowl with the chopped garlic. Layer half the sliced potatoes on the bottom of a greased ovenproof pan.
When the leeks are soft take out the smashed garlic and put them aside. Fry the sausages for a small amount of time just to colour them a little.
Place a layer of the leeks on top of the potatoes, and then the sausages, Pour over half the cream and milk mixture and sprinkle half the cheese over. Layer the remaining potatoes over the top and pour the rest of the cream mixture over the top. Finish off the with the remaining cheese and some pepper.
Place in an oven for at 160 to 180 for 1 hour.
You could chuck in some herbs into this at any point, typical potato herbs would be good. Parsley, sage, rosemary and thyme, would all be equally as lovely.
I actually managed to split the cream on the first recipe i tried, so make sure you use double cream and i have halved the amount of milk on here. The more the fat the less likely to split.
Treat yourself on a tuesday night.
A hungry man.
Try this on a weekday evening and you wont be disappointed.
Zilometer (without the splitting): 6.5/10
My lowest score yet.
Note to-self: Must please him more next time.
Zilometer (without the splitting): 6.5/10
My lowest score yet.
Note to-self: Must please him more next time.
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