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Potato GratinThis is a good old-fashioned gratinee potato, for the potato-eaters out there.
3 tbsp butter
2 leeks (white part only), thinly sliced
1/2 tsp each salt and pepper*
Freshly ground nutmeg*
8 Yukon gold potatoes (3 lbish)
1 cup whipping cream
175 g gruyere, cheddar or your favourite melty cheese (Canadians, take note: Oka is amazing in a gratin)
Fry leeks in butter until softened; set aside. Peel and thinly slice potatoes. A mandoline is useful for this. Generously butter bottom of 10-cup gratin dish; layer potatoes with leeks in the dish, sprinkling each layer with salt and pepper. You can also add a sprinkling of freshly ground nutmeg. Pour cream over top. Cover with foil.
Bake in 350°F oven until potatoes are tender, about 1 hr 15 min. Slice the cheese; uncover the gratin and layer cheese over potatoes. Increase oven temperature to 450°F; bake until cheese is bubbly and lightly browned, 5 to 10 minutes.
*Pepper and nutmeg are optional for Failsafers!
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