Ingredients
2-3 leeks
Salt
a little butter
pepper and salt
1 kg Potatoes
350ml Cream
1 cup milk
Salt
Black pepper
1 tsp (Suduru) Cumin seeds powder
80 gm cheese
Method
Set the oven to 180°C.
Cut the stem and top dark leaves off, slice the leeks into inch lengths and soak in water and add salt, after 10 minutes wash nicely and keep to drain. Then put the butter in a pan and sauté the leeks with pepper and salt turning both sides till brown in colour, cover and cook for 5 minutes and keep aside till needed.
Meanwhile peel and slice the potatoes into rounds and put in a large saucepan with the cream, milk and caraway seeds, salt and pepper, bring to a boil and boil with lid on, Then cook until half cooked.
Take a glass dish and pour in the potatoes and cream mix and then add the leeks and toss. Then add in grated cheese and bake for 45 minutes till nice and golden on top.
As I was not baking it immediately I covered with cling film and kept in fridge. Added the Cheese just before baking.