Potato Leek Gratin

This recipe works well as a side dish to anything and is great to serve at parties.   I was craving Potato Leek soup one cold NYC night (not the norm craving for me), and I was too lazy to bring out the blender.  I decided to take the ingredients and make a casserole!  It turned out well, and I have been using this recipe every since.  -ts

3-4 large leeks cleaned and chopped
5-7 small yukon gold potatoes
cream (or milk)
three tablespoons butter
1/2 cup water or broth
1 small minced garlic clove
juice of less then half a lemon
salt/pepper

  1. Preheat oven 400 degrees.  Melt butter in pan, add chopped leeks with garlic, salt and pepper to season on medium heat; Cook about 5-10 mins (until butter is absorbed)
  2. Add broth (water) bring to boil and cook until almost gone; add cream (not too much), cook for about 20 mins on lower heat. 
  3. While leeks are cooking, boil salted water and cook potatoes until almost tender, about 10 mins.  Allow to cool and slice thin.  
  4. When leeks are almost done, add lemon juice.  If mixture is still dry add more cream and perhaps a little more water if you don’t like super creamy but need more liquid.  After everything is finished, in a well buttered baking dish add half leek mixture in the pan, add layers of sliced potatoes salt pepper grated cheese, and then again leek mixture, pots, salt pepper cheese.
  5. Cook in oven for about 25-30 mins.   
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Filed under Comfort food, Party food, Potatoes, Side dishes, Veggies

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