Potato and Leek Al Forno

This recipe was the result of a lazy Saturday morning watching Saturday Kitchen. The recipe is from Theo Randall - he used this side dish to accompany pork chops. I had it with rib eye steak and grilled baby gem lettuce.
It is a very rich dish - and the aroma when the oven is opened is reminiscent of walking into an old school Italian restaurant - it must be the garlic and the cream - but it is beautiful.
You will see the recipe includes anchovies - which I realise are a bit 'marmite' - but they really do add a depth of flavour to this dish. I would say that my wife would never eat an anchovy as they come out of the tin - but loved this dish.

Serves 4 as a generous side

1kg charlotte potatoes ( or alternative waxy potato)
250g leeks
1 garlic clove
1 small tin of anchovies in oil, drained (30g)
1 tbsp. extra virgin olive oil
400ml double cream
40g dried breadcrumbs
sea salt and freshly ground black pepper

1 Preheat the oven to 180/160 fan.
2 Cut the potatoes and leeks into 1.5 - 2cm discs.
3 Parboil the potatoes for 10 minutes, drain and set aside
4 Parboil the leeks for 5 minutes - drain and place on a baking dish with the potatoes
5 In a saucepan heat the oil and briefly fry the anchovies and garlic, stirring to help dissolve the anchovies
6 Add the cream and cook gently for 5 minutes.
7 Pour the cream over the leeks and potatoes and mix well.
8 Cover with foil and cook for 30 minutes.
9 Remove the foil - sprinkle over the breadcrumbs and return to the oven.
10 Cook until the breadcrumbs become browned on top - about 10 minutes.
11 You are ready to serve.

These go really well with grilled meats - but you do need something fresh and green alongside to cut through all of the richness.
Enjoy - this dish is worth making just for the aroma alone!