Description
Smooth mashed potato, melted cheese, slow-cooked soft alliums, and woody herbs-in terms of eligibility for a book called Comfort, this dish almost feels like cheating.
Ingredients
- 4 large leeks, cut into ½-inch/1cm rounds (5⅓ cups/560g)
- 4-5 shallots, peeled and quartered (10½ oz/300g)
- 1 head of garlic, cloves peeled and lightly smashed
- ¼ cup/60ml olive oil
- 2-3 bunches of green onions, cut crosswise into quarters (9 oz/250g)
- 1½ tbsp thyme leaves, chopped
- 5 tbsp/75g unsalted butter
- 1½ cups/360ml heavy cream
- 7 tbsp/100ml milk
- 3 rosemary sprigs
- 2-3 thyme sprigs
- 2½ lb/1.2kg russet (or other floury) potatoes, peeled and cut into roughly 1¼-inch/3cm chunks
- 1½ tbsp Dijon mustard
- 9 oz/250g Comte, coarsely grated (2½ cups)
- 4½ oz/120g cheddar, coarsely grated (1 cup)
- ¼ oz/5g chives, finely chopped, to garnish
- salt and black pepper
- 1 tbsp unsalted butter, melted
- 1 cup/20g panko breadcrumbs
Method
- Preheat the oven to 450°F.
- Place the leeks, shallots, and half the garlic cloves on a parchment-lined baking sheet. Pour 3 tablespoons of the oil over the top, and add ¾ teaspoon of salt and some pepper. Stir well, then roast for 20 minutes.
- Add the green onions, chopped thyme, the remaining 1 tablespoon of oil, and another good grind of pepper. Stir together and roast for 15 minutes, until everything is deeply golden. Set aside.
- Make the crumb topping by mixing together the melted butter and panko breadcrumbs in a small bowl. Set aside.
- Crush the remaining garlic cloves to a paste and put them into a small saucepan, for which you have a lid, along with the butter, cream, milk, and the rosemary and thyme sprigs. Place on medium heat and, just before it comes to a simmer, switch off the heat, cover, and set aside to infuse.
- Put the potatoes into a large saucepan, for which you have a lid, and fill with just enough water to cover them. Place on medium-high heat, add 2 teaspoons of salt, and bring to a boil. Cook for 20-25 minutes, partially covered, until tender. Drain, return the potatoes to the pan, and mash well until no lumps remain.
- Return the garlic-infused cream to the heat to warm through-the herbs can be discarded. Place the potatoes on low heat and, a third at a time, add the cream to the potatoes. Beat with a wooden spoon, until the cream is fully absorbed, and then add the mustard. Add the cheese, a handful at a time, and beat quite thoroughly until the potatoes become shiny, silky, and elastic. Add ¼ teaspoon of salt and a good grind of pepper, and spoon the potatoes into a large ovenproof dish.