- 6 medium to large potatoes peeled and sliced into 1cm rounds
- 2 medium leeks washed and sliced
- 2 cloves garlic
- 1 tbsp butter
- 1tbsp flour
- 1 cup cream
- ½ cup water
- 1 tbsp TMX stock
- 2tbsp whole grain or dijonaise mustard
- 2tbsp mayonnaise
- 1tsp white pepper
- 5 eggs
- Approx 150 to 200g tasty cheese or parmesan cut in chunks
Half fill TMX jug and steam potatoes in Varoma (both trays) at Varoma Speed 4 for 15 minutes to par bake then set aside in baking dish.
Clean TMX and grate cheese Speed 6 for 7 seconds.
Clean bowl and add garlic, chop on Speed 6 for 5 seconds.
Add sliced leeks, butter, flour and 3tbsp of the cream, sauté for 7 minutes at 100deg on Speed 1.
Add remainder of cream, water, TMX stock, mustard, mayonnaise and pepper.
Cook on for 10 minutes at 90 degrees Speed 1.
Add eggs and mix together for 5 seconds reverse Speed 4.
Pour mixture over potatoes, cover with grated cheese and bake in a 180 degree oven for 30 minutes until golden brown.
Allow to rest for 20 minutes before serving.