Leek And Potato Gratin Recipe
Ingredients
| White of leek | 2 1/4 Pound, washed | |
| Unsalted butter | 3 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 2 cups half-and-half, scalded | ||
| 1/4 cup plus 2 tablespoons grated Parmesan | ||
| 1/4 cup plus 2 tablespoons grated Gruyere | ||
| 2 teaspoons Dijon-style mustard, or to taste | ||
| Freshly grated nutmeg to taste | ||
| Russet potatoes | 1 1/2 Pound | |
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.
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.
Chef
