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February Recipe of the Month

February 2016

Leek and Potato Gratin

4 T. butter, divided
3 lbs. leeks, white and lt. green portions
1 T. salt
1 T. fresh thyme, chopped
1 T. fresh oregano, chopped
¼ tsp. fresh grated nutmeg
¼ tsp. fresh ground pepper
2/3 c. half and half
4 oz. Gruyere Cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated
2 lbs. white potatoes, peeled and sliced
2 T. fresh chives, chopped

Cut leeks into rings, wash and pat dry on dish towel.

In 12-inch fry pan over medium heat, melt 3 tablespoons of butter. Add leeks and salt, stirring to coat leeks with butter. 

Cover and cook, stirring occasionally, until leeks are tender. Add thyme, oregano, nutmeg, pepper and cream.  Simmer together for several minutes. Transfer to bowl and let cool. Wipe out pan and grease with 1 tablespoon of butter. Preheat oven to 400 degrees.

In bowl, combine grated cheeses. Layer half of potatoes in greased fry pan. Spread half of leek mixture on top.  Sprinkle with half of cheeses and 1 tablespoon of chives. Repeat each layer again but reserve the last chives.

Cover pan and transfer to oven. Bake about 30 minutes. Uncover and bake until potatoes are tender and crust is golden brown. Sprinkle the last 1 tablespoon of chives on top before serving.