- 4 medium potatoes, washed
- 100 g butter
- ¼ cup extra virgin olive oil
- 300 g leeks, washed and roughly chopped
- sea salt and freshly ground black pepper, to taste
- 1 cup Woolworths double-thick cream
- 2 Woolworths goat’s medium-fat semi-soft crottin cheese
1. Preheat the oven to 200°C. Prick the potatoes with a fork and wrap each one in a single layer of tin foil. Roast the potatoes for 35 minutes, or until cooked through. Keep the oven on.
2. Heat a pan and add half the butter and olive oil. Fry the leeks over a medium heat until softened and slightly caramelised, about 10 minutes. Season with salt and pepper. Stir in the cream and allow to bubble until it thickens slightly, about 3–4 minutes. Stir once more and remove from the heat.
3. Remove the potatoes from the foil and place on a baking tray. Season and spoon over the leek mixture. Cut the crottin in half and top each potato with a half. Add the remaining olive oil and butter and bake for 10–12 minutes or until the cheese melts. Serve immediately.
Cook's note: My dad introduced me to leeks and I fell in love immediately! As a kid, I was drawn to brassica and allium flavours and loved something pungent and challenging, which is a big part of my goat’s cheese and chicken liver obsession today. These creamy leeks make everything they touch delicious.
Photographs: Willow Tucker