2 tbsp olive oil
2 leeks, white and light green parts halved lengthwise and then thinly sliced
2 tsp fresh thyme
1 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 lbs red potatoes sliced 1/8" thick
1 1/2 cups vegetable stock

Pre-heat the oven to 400F.

Heat the oil in a saute pan over medium heat. Add the leeks, thyme salt and pepper and cook, stirring, for 6 mins till softened but not browned. Remove from the heat and add the potatoes. Mix well. Transfer the mixture to an oval gratin dish and pour the stock over the mix.

Bake for 30 mins till browned on the top and then let cool for 10 mins before serving (you can leave in the oven when turned off).

Serves 4 as a main course, 8 as a side