Potato And Leek Al Forno - cooking recipe

Ingredients

3 tablespoons butter
400 g leeks, trimmed,halved and sliced
3 cloves garlic, thinly sliced
1 tablespoon chopped thyme
1 kg potato
350 g mascarpone cheese
250 ml vegetable stock

Preparation

Thinly slice the potatoes with a mandolin or very sharp knife (they must be thin or they will not cook through evenly).
Preheat the oven to 180oC (350oF).
Heat the butter or oil in a saucepan and cook the leeks over a low heat for about 10 minutes, or until soft.
Season with salt and pepper.
Add the garlic and herbs and cook for a couple of minutes.
Grease a shallow, 3 litre (12 cup) capacity gratin dish with butter or oil.
Arrange a layer of potatoes in the base of the dish and season with salt and pepper.
Scatter with one-third of the leeks and a few dollops of mascarpone.
Continue in the same way to make two more layers, finishing with a layer of potatoes, then top with mascarpone.
Pour the stock over the top and cover with foil.
Bake in the oven for about 1 hour, removing the foil for the last 15 minutes to brown the top.