[Leek Potato Gratin]
Source: A feast for the senses Opera at Home - the Whites
Ingredients
- 4 Ibs yukon gold potatoes, peeled
- 6 ounces lean bacon, chopped
- 3 cups leeks (white part only), thinly sliced
- 3 clove garlic, minced
- 8 ounces Gruyere cheese, grated
- 3 cups whole milk
- salt and freshly ground black pepper
Directions
1. Place potatoes in enough pans so that potatoes are in a single layer in each pan. Cover with water, and bring to the boil. B until potatoes are tender on the outside, but are still firm in the center. Do not overcook, or gratin will be mushy. Drain potatoes and allow to cool. |
2. While potatoes are cooling, saute bacon over low heat until lightly browned. Pour off excess fat and add leeks and garlic and continue cooking until leeks have softened about 10 minutes. Set aside. Butter 1 or 2 gratin dishes. Thinly slice potatoes, and layer 1 /2 of them in the dish. Spread leek mixture over the potatoes, add 1/2 of the Gruyere, and some salt a pepper to taste. Layer remaining potatoes on top, adding remaining Gruyere and a little salt and pepper. Cover and refrigerate. Transport potatoes and milk, covered. |
3. Preheat oven to 400 F. Allow gratin to come to room temperature. Add milk to the gratin, then cook, uncovered, for about 30 minutes, or until the surface is golden brown, and the milk is bubbling. Serve immediately. |
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