INGREDIENTS
50g unsalted butter
2 tbs extra virgin olive oil
2 leeks, thinly sliced
2 desiree potatoes, peeled, coarsely grated
¼ cup (35g) plain flour
600ml pure (thin) cream
2 tbs finely grated fresh horseradish
300g cooked macaroni or pasta shells, cooked to packet instructions, drained, refreshed
8 thyme sprigs, leaves picked from half
150g Gruyère, coarsely grated
2 buffalo mozzarella balls, torn
METHOD
1.
Preheat the oven to 200°C. Heat butter and oil in an ovenproof frying pan over medium-low heat. Add leek and 1 tsp salt flakes and cook, stirring regularly, for 20 minutes or until very soft. Add potato and cook for 2-3 minutes to soften. Add flour and cook, stirring, for 1 minute, then add cream ¼ cup at a time and stir until smooth. Bring to a simmer and cook for 5 minutes or until slightly thickened. Stir in horseradish, 3 tsp freshly ground black pepper, pasta and thyme leaves. Stir in half the Gruyère and pour the mixure into a 1.5-litre baking dish. Scatter with mozzarella, remaining 75g Gruyère and remaining thyme. Bake for 30 minutes or until golden and bubbling.
