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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
