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Leek And Potato Gratin

Ingredients
  White and pale green parts of leek 2 1⁄4 Pound, well washed and chopped (About 3 Large Ones)
  Unsalted butter 3 Tablespoon
  All purpose flour 2 Tablespoon
  Half-and-half 2 Cup (32 tbs), scalded
  Grated parmesan cheese 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Grated gruyere cheese 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Dijon mustard 2 Teaspoon
  Freshly grated nutmeg To Taste
  Russet baking potatoes 1 1⁄2 Pound, peeled and cut into 1-inch cubes (About 3 Medium Pieces)
Directions

In a saucepan cook the leeks in 2 tablespoons of the butter over moderate heat, stirring, until they are soft ened.
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, the mustard, the nutmeg, and salt and pepper to taste.
Meanwhile, in a saucepan combine the potatoes with enough water 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 in a preheated 400° F. oven for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato

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