Leek, potato and Comté gratin

Wash between the leek leaves and slice them into rounds. Peel the potatoes and cut them into 3 mm slices.

• A mandoline gives especially even results.
• Do not rinse the potato slices; their starch thickens the cream.

Look for this: All the slices are roughly the same thickness.

Soften the leeks in butter without browning. Simmer the potatoes in salted water for 6 minutes, then drain.

• Stir the leeks so their water evaporates.
• Handle the potato slices gently.

Look for this: The leeks are soft and the potatoes remain firm in the centre.

Rub the dish with garlic, then layer the potatoes, leeks and a little Comté. Pour over the nutmeg-seasoned cream.

• Press gently to remove air pockets.
• Finish with the remaining Comté.

Look for this: The cream reaches the final layer without covering it.

Bake in the centre of the oven. Cover loosely if it browns too quickly, then uncover for the final 10 minutes.

• Rest for 8 minutes before serving.

Look for this: A knife passes through easily and the surface bubbles beneath an amber crust.