Nov 11, 2005 6:35 pm US/Eastern
Lisa Hughes' Creaming Bistro Potato & Leak Gratin
by Lisa Hughes
Lisa shares this alternative to scalloped potatoes.
INGREDIENTS:
2 tablespoons unsalted butter
2 large or 3 medium leeks, roots and dark green leaves cut off, white and light green parts thinly sliced, washed & patted dry
3 garlic cloves, minced
½ teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 russet potatoes, peeled and thinly sliced
1 cup grated Gruyere cheese
DIRECTIONS:
Heat the oven to 350F.
Melt the butter in a large sauté pan over medium-low heat.
Add the leeks, garlic and thyme and season lightly with salt and pepper.
Cook, stirring occasionally, until the leeks are tender, 7 to 10 minutes.
Add the cream and bring it to a boil.
Reduce the heat to a simmer and let the cream and leeks bubble for about 3 more minutes.
Season the cream with more salt and pepper.
Turn off the heat and add potato slices to the leeks, tossing them gently but thoroughly to combine.
Layer half of the potato-leek mixture into a 1.5 quart gratin dish and sprinkle half of the Gruyere cheese over the mixture.
Add the rest of the potatoes and leeks to the dish and top with the remaining cheese.
Bake until the potatoes are very tender and the cheese has melted and turned golden brown, 45 minutes to 1 hour.
Let the gratin sit for at least 10 minutes before serving.
Or let it sit for a couple of hours and then reheat it to serve.
Not an original recipe
(© MMV, CBS Broadcasting, Inc. All Rights Reserved.)
Stumble It!
Comments