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 Recipe: Potato Leek Gratin
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.
| Yield |
4-6 servings |
| Time |
1½ hours |
| Tools |
- 9x12-in baking dish
- sauce pan
- wooden spoon
- colander
- large bowl
|
| Ingredients |
- 3 T butter
- 4 cloves garlic
- 1 Q milk
- 1 bay leaf
- 1 T fresh thyme or rosemary, minced
- 3 pounds russet or Yukon Gold potatoes, peeled (optional) and thinly sliced
- 2 large leeks, thinly sliced
- salt
- pepper
- 1 t nutmeg
- 1-2 c cheese (Gruyère, cheddar, or Swiss)
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| Directions |
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. |
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