We think leeks are criminally underused. Here’s one creamy, decadent way for you to rectify this injustice.
- 3 pound(s) (small) potatoes (such as red or Yukon gold), sliced 1/8 inch thick
- 2 tablespoon(s) unsalted butter, plus more for buttering dish
- 10 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces
- 4 clove(s) garlic, thinly sliced
- 2 cup(s) heavy cream
- 1 cup(s) milk
- 1/4 cup(s) chopped fresh parsley, for garnish
- Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.
- In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.
- In a buttered 9-by-13-inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt. Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.
Yields: 12 servings