Leek, potato and ham gratin.
Leek potato gratin
Submitted
Gratins are often laden with heavy cream and butter. This lightened version is just as delicious and wonderfully comforting. To serve with roast meats or poultry, omit the ham.Preparation time: 15 minutes
Cooking time: 1 hour
Servings: four as main course or six as side dish
1 bunch leeks (two to four)
1 tbsp each of olive oil and butter
2 cloves garlic, minced
1/2 tsp dried thyme leaves
1/4 tsp each of salt and pepper
1 tbsp Dijon mustard
1/2 cup chicken or vegetable stock
1 cup diced ham
2 lb potatoes (five to six medium)
1/4 cup freshly grated Parmesan or Asiago cheese
Cut leeks in half lengthwise and wash well. Slice white and light green parts.
In non-stick skillet, heat oil and butter over medium heat. Stir in leeks and garlic; cook until slightly softened, three to five minutes, stirring often. Remove from heat. Season with thyme, salt and pepper. Stir in mustard, stock and ham; set aside.
Peel and thinly slice potatoes about 1/4-inch thick. Place one-third in buttered eight- to 10-cup gratin or shallow baking dish. Spoon half of the leek mixture over top. Repeat layers once. Top with remaining potatoes.
Cover with buttered parchment paper, pressing buttered side down. Bake in 400 F oven for 45 to 50 minutes or until potatoes are tender when pierced with a knife.
Remove parchment paper. Sprinkle with cheese; bake for 15 minutes to melt cheese and lightly brown potatoes. Let stand for 10 minutes before serving.