Leek And Potato Gratin
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Unsalted Butter2 tbsps
All-Purpose Flour2 cups
Half-And-Half (scalded)2 tsps
Dijon Mustard (to taste)1
SaltDirections:
1
Preheat oven to 400 degrees F
2
In a saucepan, cook the leeks in 2 tablespoons of the butter over medium heat, stirring, until they are softened
3
Add the flour and cook the mixture over low heat, stirring for 3 minutes
4
Add the half-and-half, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 5 minutes
5
Stir in 1/4 cup each of the Parmesan and Gruyere, mustard, nutmeg, and salt and pepper, to taste
6
In a separate saucepan combine the potatoes with enough water and salt to cover them by 2-inches, bring the water to a boil, and simmer the potatoes for 1 minute
7
Drain the potatoes
8
Transfer the potatoes to a buttered 1 1/2-quart baking dish
9
Spoon the leek mixture over the potatoes, sprinkle it with the remaining cheeses, and dot the top with the remaining butter
10
Bake the gratin for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown