Rack of Pork with Leek & Potato Gratin

Rack of Pork with Leek and Potato Gratin Hill House Farm

Enjoy this spin on a more traditional roast pork using our Rack of Pork Loin, not only is is easy to make, it looks impressive too!

Simply serve with a hearty leek and potato gratin.

Serves 2-4 people


5 Bone Rack of Pork

50g Butter, plus extra for greasing

2 Leeks, large and thinly sliced

2 Garlic Cloves, crushed

1 tbsp Fresh Thyme Leaves, chopped

1kg Maris Piper Potatoes, sliced

350ml Single Cream

200g Sussex Charmer Cheddar Cheese

100g Fresh Sourdough, breadcrumbs

Salt & Pepper to season



Take the pork loin out of the fridge 30 mins before you want to cook it, let it come to room temperature. Heat oven to 220℃/200℃ fan/gas 9.

Roast the pork for 20 mins per 450g, plus an extra 20 minutes.

  1. Using a sharp knife score the fat and rub in some sea salt. Place the pork in the preheated oven and roast for 25 minutes, reduce the heat to 200℃/180℃ fan/gas 6 and roast for around a further 1 hour 30 minutes. *Use a temperature probe, when the core reads 70℃ it’s ready.
  2. Meanwhile, melt the butter in a large sauté pan, add the leeks, garlic and thyme. Sauté over a low heat for 5 minutes until softened. Mix the cheese with the bread crumbs, set aside.
  3. Boil the potato slices in salted water until tender then drain. Lightly butter a large gratin dish, add a layer of overlapping potato slices, season the potatoes with salt and a generous grind of black pepper and cover with the leeks. Add the final layer of potato slices and season again. Pour over the cream. Reserve.
  4. 15 minutes towards the end of the cooking time place the gratin in the oven and bake for 20 minutes, remove the gratin from the oven and scatter the cheese and breadcrumbs over the top, return to the oven and bake for a further 20 minutes.
  5. When the pork is roasted and ready, wrap the joint in foil and leave it to rest while the gratin bakes.
  6. Serve the pork and gratin alongside some buttered carrots and steamed kale.

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