 Potato Leek Au Gratin
Serves 3
1 tablespoon olive oil
3 tablespoons finely chopped leek
1 cup heavy cream
1 teaspoon garlic powder
A pinch of salt and pepper
3 baking potatoes peeled and sliced very thin.
1 cup shredded monetary jack cheese
Preheat oven to 400 degrees. Butter a one quart baking dish. Heat a skillet over medium heat for one minute. Add the oil and chopped leeks and sauté lightly for one minute.
Do not let the leeks get brown. Add the cream, garlic powder, salt and pepper to the skillet. Bring to a simmer for one minute , and remove from heat. Do not over cook the cream/leek mixture as it will over reduce and you will have a dry au gratin.
In the buttered baking dish, layer the potato slices so they over lap. Place a thin layer of the shredded cheese on the potatoes. Continue the layers of potatoes and cheese until both are used up. Pour the cream/leek mixture over the potatoes and shake the dish slightly so the cream works down into the potato layers. Cover and bake for 50 minutes.
Let rest for 10 minutes before serving. |
Artichoke Version 
