date:May 23, 2014
Ingredients
100g butter, chopped
3 (1kg) leeks, white part only, halved, thinly sliced
1 large onion, halved, thinly sliced
2 (200g) desiree potatoes, peeled, halved, thinly sliced
1/2 cup (125ml) pouring cream
100g parmesan, finely grated
Goat's cheese croutons
12 x 1cm-thick slices of baguette
3 teaspoons Dijon mustard
150g log goat's cheese or ricotta, cut into 12 rounds
2 teaspoons thyme sprigs
Olive oil, for drizzling
Method
1. Heat butter in a large saucepan over low-medium heat. Ad