Ingredients

The following ingredients have 7 Servings
  • 1kg floury potatoes (eg, Maris Piper), peeled and cut into chunks
  • 2tbsp olive oil
  • 1 onion, peeled and finely chopped
  • About 500g leeks, trimmed and finely sliced
  • 75-80g diced pancetta
  • 30g butter
  • 250ml milk, single cream or crème fraiche
  • 1 medium egg, beaten
  • Large handful of curly or flat-leaf parsley leaves, chopped
  • ½-1tsp smoked paprika
  • 100g Gruyère or Cheddar cheese

Instruction

  • Put the potato chunks in a pan, cover with cold water and add salt. Bring to the boil and simmer for about 20 minutes until tender.
  • Meanwhile, warm the oil in a large frying pan, add the onion and leeks and fry, covered, over a low heat for 8 minutes until softened. Add the pancetta and fry for 2-3 minutes.
  • Set the oven to 190°C/374°F/Gas Mark 5. Drain the potatoes well, put back in the pan to dry off over a low heat. Add the butter and milk, cream or crème fraiche. When it starts to bubble, take off the heat and mash the potatoes roughly. Add the egg, season well and mix in.
  • Stir in the onion and leek mixture, parsley, paprika and half the cheese. Spoon into the dish. Sprinkle the rest of the cheese over. Bake for 35-45 minutes until well-browned. <br/>