One of my favorite alternatives to mashed potatoes, this dish pairs excellently with all meats, particularly beef and pork tenderloin. As an added bonus, the prep time is quite short, leaving the busy chef time to work on other dishes as the potatoes bubble up in the oven. This basic gratin can be filled with any other vegetable goodies. Great additions include cauliflower, sliced carrots and turnips. The procedure would be the same. You can also vary the texture of the dish by cutting the vegetables into different shapes and sizes. This dish can be made ahead — just pop in the oven and reheat before serving.
10 medium-sized white potatoes
1-2 cups cream
2 large leeks
salt and pepper
Slice the potatoes and place in a pot. Cover with water and allow to rest for about 10 minutes.
Meanwhile, clean and slice the leeks.
Heat oven to 350 degrees.
Grease a deep oven-proof baking dish with a little butter. Place on layer of potato slice on the bottom, top with a handful of leeks and season with salt and pepper. Repeat for the remainder of the potatoes.
Pour cream over and place in oven. Bake until potatoes are cooked through and the top is golden brown, about one hour. If desired, add a splash more of cream half-way through the baking process.
Leave a Comment
You must be logged in to post a comment.