Leek And Potato Gratin

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	White and pale green parts of leek - well washed,
		And chopped - (abt 3 large)
3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Half-and-half - scalded
1/4 cup	59ml	Grated Parmesan - plus
2 tablespoons	30ml	Grated Parmesan
1/4 cup	59ml	Grated Gruyere - plus
2 tablespoons	30ml	Grated Gruyere
2 teaspoons	10ml	Dijon mustard - or to taste
		Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Russet baking potatoes - peeled, and
		Cut into 1" cubes

Recipe Instructions

Preheat oven to 400 degrees.

In a saucepan, cook the leeks in 2 tablespoons of the butter over medium heat, stirring, until they are softened. Add the flour and cook the mixture over low heat, stirring for 3 minutes. Add the half-and-half, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 5 minutes. Stir in 1/4 cup each of the Parmesan and Gruyere, mustard, nutmeg, and salt and pepper, to taste.

In a separate saucepan combine the potatoes with enough water and salt to cover them by 2-inches, bring the water to a boil, and simmer the potatoes for 1 minute. Drain the potatoes.

Transfer the potatoes to a buttered 1 1/2-quart baking dish. Spoon the leek mixture over the potatoes, sprinkle it with the remaining cheeses, and dot the top with the remaining butter. Bake the gratin for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B88) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.