The Veggie Table Blog|
Vegetarian Recipes and Info
Newsletter | RSS | Facebook | Twitter
Potatoes and leeks are one of those combinations that are just meant to be, and this gratin recipe is the perfect way to enjoy them.
Cut one clove of garlic in half and rub all over the baking dish, then coat the dish with no more than 1 T of the butter.
Slice the other three cloves of garlic. Combine milk, herbs, garlic, potatoes, leeks, and 2 t salt. Bring to a boil, then simmer about 10 minutes, until potatoes are just tender.
Place the colander in the bowl, then drain the potatoes so that they stay in the colander and the bowl catches the milk. Discard bay leaf.
Preheat the oven to 375.
Spread a single layer of potatoes + leeks in baking dish. Sprinkle with pepper, nutmeg, and a thin layer of cheese. Repeat layers until you run out of ingredients. Pour milk until it reaches the top layer of potatoes (about 1½ c). Chop remaining 2 T butter into pieces and sprinkle over the gratin.
Bake until golden brown, about 1 hour.
|Notes||Save the unused milk to use as a soup base.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone.
|Key to abbreviations and conversions|
|Vegetarian Main Dishes Potato Recipes Vegetarian Cookbooks|
Sign up for my newsletter to find out about new recipes, articles, and cookbook reviews.
|Subscribe to the free Veggie Table newsletter|
Laura K. Lawless
All Rights Reserved.
About The Veggie Table