Leek Potato Gratin
Leeks feature prominently in French cuisine, where they are often pared with potatoes. Here these two are thinly sliced and layered into a casserole to make a gratin which is common throughout Normandy. There may be nothing better to eat on a chilly fall evening. We’ve adapted the following from the excellent 1993 Normandy Gastronomique by Jane Sigal. ½ pound leeks, cleaned and thinly sliced Preheat oven to 375° F. and butter a 1½ quart casserole. Melt remaining butter in a pan over medium heat until foamy. Add in the leeks and sauté until translucent, about 5 minutes. Remove from heat and mix with salt, nutmeg, and ½ of the sliced potatoes. Place a single layer of potatoes on the bottom of the casserole, letting them overlap slightly. Place the potato/leek mixture over these, and then top with another layer of overlapping potato slices. Add in the stock and place in the oven. Bake until most of the stock has been absorbed or has evaporated, about 1 hour. Remove from oven and top the potatoes with the chevre/goat milk puree and then with the shredded cheese. Return to oven and continue baking until the top is golden brown, about 20 minutes more. Archive |
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