Recently I had the pleasure of a quick trip down to Pemberton in the Western Australian south west. We had crazy wet weather, which somehow was charming as we had a roaring fire in our little house in the forest. We did have a couple of absolutely amazing meals, one seated in an old train carriage overlooking a lake at the Hidden River winery and the other was at the very popular Olio Belo cafe. and also managed to bring back some fabulous fresh potatoes from the farm gate which transformed themselves into this bake. Delicious.
We discovered Pemberton butter, which actually ended up winning on flavour during our butter tasting event. We also discovered Holy Smoke Cafe where we bought up big (which reminds me, I still have some smoked duck in my freezer!)
It was quite the little foodie weekend and if you are in the area, I highly recommend it! Winter or not!
Of course if you are on the other side of the world (or country for that matter) channel your inner southwest and make this bake. You will love it. I'm sure of it!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams mixed cheeses of choice, parmesan, mozzarella amongst them
- Butter as needed BUY
- 1 Leek well cleaned, white and pale green part only
- 6 medium sized starchy potatoes
- 2-3 Teaspoons Pink Salt Flakes BUY
- Black Pepper freshly cracked to taste
- 100 Grams Cream
- Enough milk to fill baking dish as directed
Preheat the oven to 180°C.
Place all the cheeses into the Thermomix bowl and mill 10 sec/speed 9 Remove from bowl and set aside.
Dollop some butter in a baking dish. Slice the leek and potatoes quite thinly and layer them into the dish with some grated cheese in between layers. Season as you go. Reserve a little cheese for the top.
Pour the cream around the edges of the vegetables so as not to disturb the layers. Let it sink through the layers. Repeat with the milk until you are confident all of the potatoes are covered with milk, other than the very top layer.
Finish off with the cheese and cover loosely with baking foil. Bake for 45 minutes until potatoes are well softened and the dish is fragrant. Remove the foil and finish cooking until golden and crispy on top, about 15-20 minutes more.
Serve before cold, but not too piping hot either. Potatoes stay very hot for quite a while.