Rich Potato And Leek AuGratin

So this one took several attempts to get right so you may want to do a trial run.

If you have ever used a mandoline it's amazing and slices the potatoes quickly and to the exact same thickness, athough a sharp knife will do.

The Grocery List:

  • 2 1/2 cups whole milk
  • 1 1/2 pounds potatoes, the type of potato never mattered to me, just whatever is on sale usually. They need to be peeled and very thinly sliced
  • 2 or 3 garlic cloves, smashed (I use my garlic press)
  • 1 tablespoon butter
  • 1 large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
  • Kosher salt
  • 3/4 cups shredded Gruyère cheese
  • 1/4 c Parmesan cheese
  • Black pepper on hand

Here we go :

Put together your milk, potatoes, and garlic in a large saucepan; bring to a boil. Lower the heat and cook the potatoes until almost tender, they shouldn't fall apart. Strain over a bowl, saving about 1/2 cup milk mixture.

Melt butter in a 10-inch skillet that is oven safe. Add your leeks, cook until tender but not mushy. minutes or until tender, stirring occasionally. Now put your leek mixture in a bowl. Arrange half of potato slices in a single layer in bottom of a 9 or 10 inch round oven safe dish. Then half of leek mixture. Through on a little S&P and the 1/4 cup Gruyère cheese. Repeat layers until you run out. . Pour over the remaining milk mix then sprinkle with Parm, to taste and some more S&P. mixture; Cover pan with foil; bake at 375°F for about 25 minutes or until cheese melts. Take off the foil and pop on the broiler. Broil until bubbly and golden brown.

Always add more cheese if your into that ! Sometimes a little bacon crumbled on top is good too.

Zito and Kera

Zito and Kera

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