Garlicky Aligot Potato with Leeks and Thyme
( Ottolenghi from Comfort)
4 large leeks, cut into cm rounds (560g)
4-5 banana shallots, peeled and quartered (300g)
1 head of garlic, cloves peeled and lightly smashed
60ml olive oil
2-3 bunches of spring onions, cut widthways into quarters (250g)
1½ tbsp thyme leaves, chopped
75g unsalted butter
350ml double cream
100ml milk
3 rosemary sprigs
2-3 thyme sprigs
1.2kg Maris Piper (or other floury) potatoes, peeled and cut into roughly 3cm chunks (1kg)
1½ tbsp Dijon mustard
250g Comté, coarsely grated
120g Cheddar, coarsely grated
5g chives, finely chopped, to garnish salt and black pepper
Serves 8
Preheat the oven to 210°C fan.
Place the leeks, shallots and half the garlic cloves on a parchment-lined baking tray. Pour over 3 tablespoons of the oil, and add ¾ teaspoon of salt and some pepper. Stir well, then roast for 20 minutes. Add the spring onions, chopped thyme, the remaining tablespoon of oil and another good grind of pepper. Stir together and roast for another 15 minutes, until everything is deeply golden. Set aside.
Make the crumb topping by mixing together the melted butter and panko breadcrumbs in a small bowl. Set aside.
Crush the remaining garlic cloves and put them into a small saucepan, for which you have a lid, along with the butter, cream, milk, and the rosemary and thyme sprigs. Place on a medium heat and, just before it comes to a simmer, switch off the heat, cover and set aside to infuse.
Put the potatoes into a large saucepan, for which you have a lid, and fill with just enough water to cover them. Place on a medium-high heat, add 2 teaspoons of salt and bring to the boil. Cook for 20-25 minutes, partially covered, until tender. Drain, return the potatoes to the pan and mash well until no lumps remain.
Return the garlic infused cream to the heat to warm through: the herbs can be discarded. Place the potatoes on a low heat and, a third at a time, add the cream to the potatoes. Beat with a wooden spoon, until the cream is fully absorbed, and then add the mustard. Add the cheese, a handful at a time, and beat quite thoroughly until the potatoes become shiny, silky and elastic. Add ¼ teaspoon of salt and a good grind of pepper, and spoon the potatoes into a large ovenproof dish.
Preheat the grill to medium-high and arrange the leek mixture over the potatoes. Scatter over the crumb topping and place under the grill for 5 minutes, until starting to brown. Sprinkle over the chives and serve.