stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
stripe
recipe menu by Dish by Season Storage Tips Farm Notes Search
stripe
stripe

Community Supported Recipe Box

Potato & Leek Gratin

ingredients

  • 1/2 cup homemade or low-salt canned chicken or vegetable stock
  • 1-1/2 cups heavy cream
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 2-1/2 lb. Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
  • Salt and freshly ground black pepper to taste
  • Freshly grated nutmeg to taste
  • 1 large leek (white and light green parts only), sliced very thinly, washed well, and drained (about 2 cups)
  • 1/2 cup grated Gruyère cheese

procedure

printable recipe
dish: main
season: fall
serves: 4

In a small saucepan, combine the stock, cream, garlic, and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin.

Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper, and nutmeg. Next, spread about half of the leeks on the potatoes. Top with another one-third of the potatoes, season with salt, pepper, and nutmeg again, and top with the rest of the leeks. Arrange the remaining potatoes on top, and season.

Put the gratin dish on a baking sheet (to catch any spills). Pour the cream mixture over the potatoes, discarding the garlic. Tuck the bay leaf in the center of the gratin for decoration (but don't let anyone eat it), or discard it, too. Sprinkle with the cheese.

Cover the dish loosely with foil and bake in the hot oven until the potatoes start to get tender, about 30 min. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes and leeks are very tender when pierced with a knife and a golden crust forms on top, another 30 to 45 min. Let cool for about 15 min. before serving.

recipe by Beth Dooley and Lucia Watson, Potatoes as the Main Event


content
stripe
stripe
stripe
stripe
recommend this page to a friend to the TOP
credits
leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


credits
   find Boistfort Valley Farm on:
find Boistfort Valley Farm on facebook
   looking for something?
try the site map   or search:

only search BoistfortValleyFarm.com
Sienna Moonfire Designs: website creation and maintenance send website feedback to the Boistfort Valley Farm webster
website by Sienna M Potts: Siennese.com
based on a visual design by Heidi Peroni
last updated 17 May 2016 :: 10 am Caspar (Pacific) time
this site generated with 100% recycled electrons!
website copy and photographs copyright © 2003-2017 Mike Peroni
website design copyright © 2003-2017 Sienna M Potts
all rights reserved, thank you