Leek and Poato Gratin
Source of Recipe
Reader's Digest
Recipe Introduction
This is a super delicious veggie casserole suitable for every day fare as well as a great treat for company.
4 medium potatoes -- peeled and very thinly sliced
8 leeks -- trimmed and cut into 1/2-inch rounds
6 ounces ham -- diced
salt
freshly ground black pepper
2 garlic cloves -- finely chopped
2 tablespoons fresh flat-leaf parsley -- coarsely chopped
2 tablespoons butter -- melted
1 cup grated cheddar or Gruyere cheese
1 3/4 cups heavy cream
1/3 cup milk (generous cup)
1/8 teaspoon nutmeg -- freshly grated
Parmesan cheese
handful of flat-leaf parsley leaves -- to garnish
Preheat the oven to 375 degrees F. Butter a 12-inch oval ovenproof baking dish.
Arrange a layer of potatoes in the pan, followed by a layer of leeks. Top with a layer of ham. Season with salt and pepper. Sprinkle with the garlic and parsley. Drizzle with butter. Repeat the layers until all the vegetables and ham are used up, finishing with a layer of potatoes. Sprinkle with 1/2 cup of cheddar.
Mix the cream, milk, the remaining 1/2 cup of cheddar, and nutmeg in a medium bowl. Pour over the vegetables and sprinkle with the Parmesan. Bake until the potatoes are soft and golden, about 1 hour. Garnish with the parsley leaves and serve hot.
Prep: 20 minutes
Cooking: 1 hour
Serves 4
Source: Just One Pot, by Reader's Digest
Typed for you by Judi Mae Phelps.
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