Thread: 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.

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...

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

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.