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Thread: Potato Leek Au'Gratin

  1. #1
    Michael \Dog3\ Guest

    Default Potato Leek Au'Gratin

    I am mulling over side dishes for dinner tonight and came across this
    recipe which I've made before. It is really good. I'm roasting a chicken
    tonight and I'll make this side dish with it. I think I'll steam some
    Brussels sprouts to go with. I'm thinking this would be a really nice
    holiday side dish to take to a pot luck. IIRC I got this recipe from
    gayfood.com.


    Potato Leek Au'Gratin

    You can make it a day ahead of time and just pop it in the oven. Love it.

    2 Tbps Butter
    3 Tbps Olive Oil
    2 Tbps Minced Garlic
    4-6 Leeks thinly sliced (white and pale green parts only)
    1 Pint Whipping Cream
    1/4 cup Dry Vermouth (or dry white wine)
    3-4 Lbs. Russet potatoes (peeled and thinly sliced into rounds)
    10 oz Gruyere Cheese, grated
    Cracked black pepper to taste (about 1 tsp.)


    Preheat oven to 400°F. Grease a 9x13 Baking Dish. Melt butter and olive
    oil in large skillet over medium-medium high heat. Add leeks and sauté
    until soft and add garlic. Sauté until golden. Transfer to a bowl and set
    aside. In a small mixing bowl, whisk together vermouth and cream.

    Assembly

    Build the dish in 3 layers. Start with the potatoes followed by the
    cheese, leeks and cream & wine mixture. Finish each layer with a light
    dusting of the pepper. While building the layers, layer a bit heavier in
    the middle to create a mound in the center as it will bake down. Cover
    the potatoes with greased foil (on the side facing the potatoes, ding
    bat) and bake for 1.5 - 2 hours until tender. Once potatoes become
    tender, remove foil and bake an additional 20 minutes until top is a
    golden brown.

    Cover loosely with foil and let rest for at least 30 minutes before
    serving.

    Michael



    --
    Christy's page at the caringbridge site:

    http://www.caringbridge.org/visit/kilikini

    Find me at: - michael at lonergan dot us dot com

  2. #2
    Tim C. Guest

    Default Re: Potato Leek Au'Gratin

    On 09 Dec 2008 14:44:16 GMT, Michael "Dog3" wrote in post :
    <news:[email protected] 62> :

    > I am mulling over side dishes for dinner tonight and came across this
    > recipe which I've made before. It is really good. I'm roasting a chicken
    > tonight and I'll make this side dish with it. I think I'll steam some
    > Brussels sprouts to go with. I'm thinking this would be a really nice
    > holiday side dish to take to a pot luck. IIRC I got this recipe from
    > gayfood.com.
    >
    > Potato Leek Au'Gratin
    >
    > You can make it a day ahead of time and just pop it in the oven. Love it.
    >
    > 2 Tbps Butter
    > 3 Tbps Olive Oil
    > 2 Tbps Minced Garlic
    > 4-6 Leeks thinly sliced (white and pale green parts only)
    > 1 Pint Whipping Cream
    > 1/4 cup Dry Vermouth (or dry white wine)
    > 3-4 Lbs. Russet potatoes (peeled and thinly sliced into rounds)
    > 10 oz Gruyere Cheese, grated
    > Cracked black pepper to taste (about 1 tsp.)
    >
    > Preheat oven to 400°F. Grease a 9x13 Baking Dish. Melt butter and olive
    > oil in large skillet over medium-medium high heat. Add leeks and sauté
    > until soft and add garlic. Sauté until golden. Transfer to a bowl and set
    > aside. In a small mixing bowl, whisk together vermouth and cream.
    >
    > Assembly
    >
    > Build the dish in 3 layers. Start with the potatoes followed by the
    > cheese, leeks and cream & wine mixture. Finish each layer with a light
    > dusting of the pepper. While building the layers, layer a bit heavier in
    > the middle to create a mound in the center as it will bake down. Cover
    > the potatoes with greased foil (on the side facing the potatoes, ding
    > bat) and bake for 1.5 - 2 hours until tender. Once potatoes become
    > tender, remove foil and bake an additional 20 minutes until top is a
    > golden brown.
    >
    > Cover loosely with foil and let rest for at least 30 minutes before
    > serving.
    >
    > Michael


    Less leek(or use onions), no vermouth, and use some bacon slices or dices
    crispy fried.
    Reblochon instead of ruyiere and you have a Tartiflette.

    --
    Tim C.

  3. #3
    merryb Guest

    Default Re: Potato Leek Au'Gratin

    On Dec 9, 6:44*am, "Michael \"Dog3\"" <don't...@donttell.huh> wrote:
    > I am mulling over side dishes for dinner tonight and came across this
    > recipe which I've made before. It is really good. *I'm roasting a chicken
    > tonight and I'll make this side dish with it. I think I'll steam some
    > Brussels sprouts to go with. *I'm thinking this would be a really nice
    > holiday side dish to take to a pot luck. *IIRC I got this recipe from
    > gayfood.com.
    >
    > Potato Leek Au'Gratin
    >
    > You can make it a day ahead of time and just pop it in the oven. Love it.
    >
    > 2 Tbps Butter
    > 3 Tbps Olive Oil
    > 2 Tbps Minced Garlic
    > 4-6 Leeks thinly sliced (white and pale green parts only)
    > 1 Pint Whipping Cream
    > 1/4 cup Dry Vermouth (or dry white wine)
    > 3-4 Lbs. Russet potatoes (peeled and thinly sliced into rounds)
    > 10 oz Gruyere Cheese, grated
    > Cracked black pepper to taste (about 1 tsp.)
    >
    > Preheat oven to 400°F. Grease a 9x13 Baking Dish. Melt butter and olive
    > oil in large skillet over medium-medium high heat. Add leeks and sauté
    > until soft and add garlic. Sauté until golden. Transfer to a bowl and set
    > aside. In a small mixing bowl, whisk together vermouth and cream.
    >
    > Assembly
    >
    > Build the dish in 3 layers. Start with the potatoes followed by the
    > cheese, leeks and cream & wine mixture. Finish each layer with a light
    > dusting of the pepper. While building the layers, layer a bit heavier in
    > the middle to create a mound in the center as it will bake down. Cover
    > the potatoes with greased foil (on the side facing the potatoes, ding
    > bat) and bake for 1.5 - 2 hours until tender. Once potatoes become
    > tender, remove foil and bake an additional 20 minutes until top is a
    > golden brown.
    >
    > Cover loosely with foil and let rest for at least 30 minutes before
    > serving.
    >
    > Michael
    >
    > --
    > Christy's page at the caringbridge site:
    >
    > http://www.caringbridge.org/visit/kilikini
    >
    > Find me at: - michael at lonergan dot us dot com


    Thanks for posting this- it would be excellent with ham...

  4. #4
    sf Guest

    Default Re: Potato Leek Au'Gratin

    On Tue, 9 Dec 2008 16:26:12 +0100, "Tim C." <[email protected]> wrote:

    >Reblochon instead of ruyiere and you have a Tartiflette.


    <shaking head> Was that said in English???


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  5. #5
    Tim C. Guest

    Default Re: Potato Leek Au'Gratin

    On Wed, 10 Dec 2008 00:20:49 -0800, sf wrote in post :
    <news:[email protected] > :

    > On Tue, 9 Dec 2008 16:26:12 +0100, "Tim C." <[email protected]> wrote:
    >
    >>Reblochon instead of ruyiere and you have a Tartiflette.


    I missed the G on the ruyiere. :-)

    > <shaking head> Was that said in English???


    I suppose so: 6 words are English yes, 3 of them are furrin.

    --
    Tim C.

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