Kelly Rossiter
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This is the kind of cooking that is wonderful to do once the weather gets cold and gray. You put in a minimal amount of effort and then slip the casserole dish into the oven, curl up with a book and a pot of tea and let the gorgeous aroma of cooking leeks and potatoes fill the house while it cooks. My mother used to make the most wonderful scalloped potatoes and this is a nice twist on that classic dish.
We originally had this as a light dinner with a salad on the side, and we really enjoyed it so I'm going to serve this gratin this weekend as part of a buffet dinner for my husband's birthday. It's quite rich with the cheese, but really delicious. It's very easy to make, just make sure you take the time to wash your leeks really well. It's not so great crunching down on a sandy gratin.
Leek and Potato Gratin
1 garlic clove, cut in half
1 tablespoon extra virgin olive oil
1 pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
Salt and freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
2 pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
2 1/3 cups low-fat milk
- Preheat the oven to 375°F. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.
- Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, for about 5 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat.
- Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
- Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon. At 45 minutes, remove the dish from the oven and again press the potatoes down into the liquid. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Remove from the heat and allow to sit for 10 to 15 minutes before serving.
From the New York Times.
Difficulty Level: Easy
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