|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 a clove of garlic in half and rub all over the baking dish, then coat the dish with 1 T of oil.
Slice all the garlic. Combine 4 cmilk, garlic, potatoes, leeks, herbs, and 2 t salt. If the potatoes aren’t submerged, add more milk.
Bring to a boil, then simmer about 10 minutes, until potatoes are just tender.
Place the colander in the bowl, then drain the potatoes. Discard bay leaf.
Preheat the oven to 375.
Spread a single layer of potatoes + leeks in baking dish. Sprinkle with pepper, nutmeg, and sprinkles or spoonfuls of cheese. Repeat layers until you run out of potatoes.
Pour milk over the top until it reaches the top layer of potatoes (about 1½ c).
Bake until bubbly and golden brown, 50-60 minutes.
|Notes||* If you want to use cashew milk, which thickens a great deal when heated, use half cashew milk and half water.
If you have any milk left over, save it for the next time you make a creamy soup.
Adapted from Vegetarian Cooking for Everyone (read my review).
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