This recipe found ME...it called to me like it just knew I had been waiting for something like this.
I bought all the groceries and made it as quick as possible. I was hampered a bit by hubby standing behind me with a napkin tied around his neck...a fork in one hand, and a knife in the other.
To say we were excited is an understatement.
Oh it lived up to be everything it promised. Cheesy, flavorful, a side dish of the gods.
(sad to report, darling daughter did not share our enthusiasm. Oh well, more for us!)
Hubby and I both had leftovers for lunch the following day. Much to my pleasure, even when heated in the microwave, these potatoes kept their creamy texture.
Ingredients:
4 Medium leeks, white and pale green part only. Halved and very thinly cut
2 Tbs unsalted butter
2 Cloves garlic, minced
Pinch of freshly grated nutmeg
1 ½ Lbs russet or yukon gold potato
1 Cup heavy whipping cream
1 Cup milk
6 oz white Vermont cheddar
White pepper
Directions:
1. Wash leeks, make sure you get ALL that hidden dirt
2. Preheat oven to 350. Grease a 2-3 quart gratin or baking dish
3. Melt butter in large skillet over medium heat. Add leeks and garlic, season with salt, white pepper, and nutmeg
4. Cover and cook, stirring occasionally, until very tender
5. Remove lid and cook for another 1-2 minutes to evaporate any moisture
6. Peel potato and slice into thin rounds
7. Spread half of the leeks into the dish.
8. Arrange half of the potato slices in an overlapping layer
9. Season with salt and pepper. Scatter half the cheese over the potato. Repeat with leeks and potato
10. Combine cream and milk in a small saucepan. Heat until just below a boil.
11. Pour over potato.
12. Scatter remaining cheese on top, then bake until top is golden brown and potato is easily pierced. (about 1 hour)
Ingredients: my first time buying leeks! (also, I neglected to get fresh nutmeg. Don't be like me)
Cooked leeks in the bottom of the dish
Potato layer
Baked, bubbling, brown, beautiful!
Creamy goodness!
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