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@uk.drmitsui: Elevate Your Comfort Standard 🚀 | Mitsui Patches Premium Care 💫 #Painreliefpatch#musclepain#DrMitsui#heatapplicationtorelievepain#TikTokShopDealsforYouDays-dzy
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Monday 21 September 2026 09:05:17 GMT
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A very naughty festive side for you. Leek and potato gratin with a creamy jerusalem artichoke type of béchamel, using my fave @flora_uki salted. This was rich, cheesy and delicious and perfect for this time of year. I really loved this as you can probably tell by the end of the reel. AD Ingredients: 2 leeks 4 large potatoes 5 large jerusalem artichokes 3 cloves of garlic 350ml double cream 300ml chicken or vegetable stock 1 big knob of Flora Salted ½ a tsp ground nutmeg 200g grated gruyere, parmesan and cheddar Salt & pepper Method: Roughly peel and chop the Jerusalem artichokes and roast them in olive oil salt and pepper at 190C for about 25-30 minutes or until tender. Meanwhile cut leeks in half lengthways, then slice finely into half-moons. Sauté these in Flora salted on a low heat until soft. Add in minced garlic and nutmeg and cook out for another minute or so. Blend the roasted artichokes with the cream and pour into the leek mixture along with the stock. In an oven proof dish, spoon the creamy mixture into the bottom, layer the potato on top followed by some cheese. Spoon another layer of the leeks and cover with a layer of potato. Repeat this process until everything is finished, ending with cheese as the top layer Bake in the oven at 190C for 1 hour (until browned and bubbling). Leave to stand for 10 minutes before serving.
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