November 27, 2016 by tahenryauthoress
This is another recipe with uncertain origins. I found it on my recipe shelf, scribbled on a note card. I am sure I got it somewhere sometime. It’s one of the hubs fave things. But even he recognizes that more than a couple of times a year is too much.
Potato Leek Gratin
Preheat your oven to 400.
Butter a nice medium bordering on large casserole dish.
Start a large pot of water to boil.
Peel and cube 3 large russet potatoes. Throw them in the water as you go even if it’s not boiling. Keep an eye on the pot though, you only want to par boil, 2-3 minutes at most.
In the mean time, crescent two medium-large leeks. Rinse thoroughly. Melt 2 tbsp of butter over medium heat. Add the leeks. Stir occasionally until softened.
The potatoes probably need draining now. Drain them and toss them into the buttered dish.
Now that the leeks are soft, turn the heat down to halfway to LO, add 2 tbsp flour. If you’re going gluten free I like tapioca starch for this recipe, it gives a nice thick sauce. Stir until incorporated and a little cooked, 2-3 minutes.
Turn the heat back to medium and slowly add 2 cups half and half while stirring. Once incorporated you can change to stirring occasionally. Bring to a boil, slightly lower heat to maintain a simmer for 5 minutes. Stir occasionally.
Add 1/2 c Parmesan cheese, 1 c shredded Gouda, 2 tbsp Dijon mustard. Stir until thick and combined. Pour over potatoes. Top with more shredded Gouda to taste.
Bake for 35-40 minutes, golden brown and yummy.
Sorry about the pic, my FIL was here and the boys totally dug in. My husband was like, “It’s a good thing you made so much steak or I would have totally eaten all the potato stuff.”