Sometimes classics are the best! These cheesy leeks are topped with duchess potatoes, which is mash potato enriched with double cream, egg yolks and nutmeg. Piped into stars, add a little retro to your dinner table this Sunday lunch!
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
360
Ingredients
1.1kg floury potatoes, such as Maris Piper or King Edward
40g
Butter, plus extra, melted, to drizzle
125ml
Double cream
4
Medium egg yolks
1/4tsp.
Freshly grated nutmeg
For the leeks
50g
Butter
500g
Leeks, trimmed and thickly sliced
100ml
White wine
75g
Gruyere cheese, finely grated
Directions
Step 1Peel potatoes and cut into large even-sized pieces. Put into a large pan and cover with cold salted water. Cover pan, bring to boil. Uncover and simmer for 8-10min. Drain thoroughly and leave to steam dry.
Step 2Return to empty pan, mash thoroughly and stir in butter. Combine cream, egg yolks, nutmeg and plenty of seasoning then stir into the mash. Transfer to a piping bag fitted with a wide, star-shaped nozzle and set aside while you make the leeks.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Melt butter in a large frying pan over medium-high heat. Add leeks and fry for 7-8min, turning occasionally, until slightly softened and golden. Add wine and seasoning, bubble over high heat for 2min until reduced, then tip into a 2 litre (31/2 pint) baking dish. Scatter with Gruyère then pipe (or spoon) on the duchess potatoes.
Step 4Drizzle with a little extra melted butter and cook for 35mins until golden brown. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
