Yours is a deconstructed version. What we lose on the swings we may gain on the round-about. In a large pot over medium heat, heat enough oil to thinly coat the bottom of the pot, about 3 tablespoons. For the mandoline-equipped, how thin should potatoes be sliced? Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with … I will totally have to halve it, or my potato-loving Huz will polish off half of eight servings in one go. In a medium saucepan, bring cream, 2 teaspoons kosher salt, many grinds of black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves. Deb- loved your interview with Hannah Goldfield in the New Yorker this week! Sometimes in these lockdown days, a gratin is dinner with a big Add your steamed greens and toss all together. Planning to make it again this weekend, but wanted to ask how long you reheated the dish at 350 for the next day. I assume this was a reaction with the foil? In my opinion, this potato side dish is the perfect combination of potatoes, cream, butter, with leek, thyme, garlic, salt and pepper to round out the savory combo. Unlikely I’ll ever attempt this one again sadly. Yum! Potatoes are one of the few places where subbing coconut cream, which I would do otherwise, just doesn’t taste right, imo. Yes there were other things in the oven. My wife loves leeks and since she also loves potatoes gratin, it was perfect! But usually holding the halved layers under running water is sufficient. The whole house smells amazing! I see there was already a question about cleaning the leeks, but I’m concerned that I won’t be able to get all the grit out of the leeks unless I fully separate the layers. Really delicious! Did it all work out? Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated. This is so delicious! And I loved Laurie no less, but I did wonder. It’s in the oven right now! In a large pot over medium heat, melt butter. 2. Press potatoes through a potato ricer or food mill into the pot with the soup. Same problem for me, Shannon! Plunge in cold water, fanning out the layers. You might want to check out the comment guidelines before chiming in. After having gratin’d my potato and leek FLAT for 50 years I thank you for the small culinary revolution of tossing potatoes and leek in wild stacks. I’ve been making a version of this same-ingredient casserole for a decade on holidays, with thanks to Williams-Sonoma, who published a tempting recipe for this in their catalog, when they actually published recipes and didn’t shuffle readers off to their website – I tore it out and have used it for Thanksgiving and Christmas for about a decade. I had no panko at home so used a mix of sourdough bread crumbs and potato chips. Post was not sent - check your email addresses! And what’s the diameter of a “thick” leek? After adding breadcrumbs and cheese, does it bake for *another* 45 minutes, or is it 45 minutes total bake time? Deb, thank you so much for making this recipe possible, my husband and I drooled over the photos and immediately added this to our Thanksgiving menu. We may earn commission from the links on this page. Thanks. I made this as one of just two sides for a pared-down Thanksgiving. I prefer my potatoes unpeeled; I like the definition on the edges as they bake up. I don’t see how I’d be able to wash the larger chunks without them falling apart. In australia we make this all the time and dont use a mandolin. Could this recipe be halved? Can’t wait to try this!! Since Deb said it would be ok to bake covered with foil and then save to finish later, I assumed that in itself would not cause the discolouration, so that is what I did. Easy to make with my trusty mandolin. I think these are a new holiday meal staple. Or would that just get too coconut-y? I did my major grocery run yesterday! Cover pan tightly with foil, place on a baking sheet to catch any drips, and bake for 30 minutes. Recall her scalloped potatoes? You may be able to find more information about this and similar content at piano.io, Braised Pork Belly In Soy Sauce With Potatoes, Roast Duck With Orange Sauce And Greens Stuffing, Instant Pot Short Ribs Make The Heartiest Dinner. Just a perfect side dish for the pork chops and I love how it lets me sneak in a bit more vegetables for my fussy kids. Thank you! Thanks for sharing a lovely dish that can be prepared the day before, as I’m always in a bit of a stress in the hours leading up to entertaining, but also I can see this would be a lovely family dish too. Serve soup topped with a swirl of half and half, some fried leek greens, a sprinkle of Parmesan, and toasted bread, if desired. Years ago , I think in Bon Apatite magazine there was a similar recipe using sweet potato, leeks and apple.. was that your recipe too? it could handle getting a tiny bit darker). 6 months ago: Any-Kind-Of-Fruit Galette This looks delicious! Thanks! …this is already going on the list for next time…. Tuck leeks, halved side up, between potatoes around the pan. I desperately want a smitten kitchen phone app. Thank goodness for the mandoline to thinly slice the potatoes. in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, Other less popular flavor agents in this recipe include anchovies and MSG, both of which are optional, but I dare you to give them a try just this once and be open to their seasoning potential. ;-0. We always half the recipe, this time we used small red potatoes and gouda cheese. Very yummy! I was wondering the same thing so I halved the recipe and tried with coconut milk! Maybe cashew cheese and/or nutritional yeast instead of cheese? Add anchovy, garlic, white and black pepper, coriander, fennel seeds, and MSG. Grit falls to bottom of bowl, so make sure not to sweep it back up as you remove them. I don’t even have it in the house because I find it so vile. Of course, one can cut close to uniform potato slices with a knife (and patience). Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated. One of the best things we’ve ever eaten! Thank you!! Without a gratin. Hoping to prep the night before thanksgiving and cook the day of. This savory leek and potato soup can be left chunky or blended smooth, but the best part is the crunchy garnish that tops each bowl. I find that when this cooks, it looks like a lot of liquid but when it all settles down, it’s just a moderately (not excessively) creamy/wet gratin. Absolutely delicious!! And along with the above question, what mandolin would you recommend, Deb? I think it’ll perfect as I just love creamy and cheesy together with the ham. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. Prepped it the day before through the first 30 min bake, refrigerated overnight, and then took it out a half hour before putting the cheese and breadcrumbs on and baking for another 50 min or so. New here? I made the recipe almost exactly to the letter, only substituting the thyme sprigs with a little ground thyme and adding a bay leaf to simmer with the cream. Instead of sprinkling with Parmesan, you could sub it out for toasted nuts or seeds, croutons, or a hit of hot sauce. I’ve just successfully halved this recipe – the only difference was that I cooked it uncovered for about 35 mins and that seemed to do the trick! My tips: Leeks are great – I will slice them thinner next time. This was delicious and so easy to make. 4 years ago: Roasted Cauliflower with Pumpkin Seeds and Brown Butter and Apple Strudel since I last shared a potato gratin here, I think it’s worth revisiting as we head into gratin season, which is not a thing, I absolutely just made that up, but really should be for colder weather and shorter days. I have an old recipe for a potato gratin that just uses milk, so I think the mixture would work fine. I love the crunchy breadcrumbs and the flavor in the cream sauce — I think you could use any herb here and I will definitely be making it again with other variations. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. For a chunkier soup, serve as is or use a potato masher to partially mash potatoes to desired consistency. Does this happen to be the from Newton, younger sis of Michael, Jen Dundas? Simply a delicious comfort food! Leek And Potato Soup: You can have it your way, chunky or smooth! Holy geez. Perfect with a roast instead of roast potatoes maybe? Sorry, your blog cannot share posts by email. Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. How were you able to clean the leeks thoroughly without cutting/separating the layers? The rest of the gratin cooked perfectly so I don’t think it’s a cooking time issue. Maybe we were just extra gluttonous, but there was only about one portion left even though we were four and I made a whole batch. I mentioned a mandoline as a rationale for asking about the desired thickness. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling, Long-time reader, first-time poster, but I couldn’t resist snagging the first review! I followed the recipe just as you wrote and the timings and everything were spot on for me. Hi! Ack! This was delicious! Return to the oven without foil for 45 minutes, until potatoes are totally tender, the top is browned, and the edges are bubbly. You can do what Deb suggests, and bake it partway, then finish the next day. Thanks for being you. Heavenly. Deb – It’s not easy these days to keep doing what we do and being who we are. I think you can do just about anything with a potato gratin, as long as you lead with one flavor profile. [Insert a knife or skewer into potatoes to feel for crunch or resistance. So good! My hubby has never liked anything creamy or cheesy (scalloped potatoes, Mac and cheese, etc) but he loved it. Let cool for 10 minutes before serving hot. And we justified making it because milk is less calories than whole cream. I have discovered a love of leeks this year with quarantine cooking. Reduce the heat as needed to maintain a simmer, cover, and cook until the potatoes are fork tender, about 25 minutes. Cannot wait to make this, thanks! This sounds delicious. After working in numerous restaurant kitchens throughout NYC, June Xie joined the Delish team as Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. I think this will be going on our holiday tradition list, it was that good. I, personally, find coconut milk and cream to be coconutty, but that’s not always a bad thing. Adding the leek is a great idea! We both made it for Thanksgiving and we shared pictures. Or, as suggested by another comment, something oat based. The leftovers were SO DELICIOUS that I ate the remaining half for dinner the night after Thanksgiving! Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Gonna go eat leftovers now…. I can tell right off the bat just from looking at it, I should’ve used less because coconut milk is thinner than heavy cream. And it did work for me. Anybody have thoughts or experience on whether this could be frozen at some stage? This recipe looks fantastic and I will be trying it soon. Delicious, as usual, Deb! Since we are limiting contact in these uncertain times, we are cooking smaller quantities. (Long story as to why.). This happened to me, too! I live in NW Michigan. Maybe your potato slices were too thick; maybe your oven wasn’t hot enough. saute a couple of diced up cloves of garlic and a few tablespoons butter, when aromatic, squeeze in a lemon (the garlic turns green) then add a couple cups of chicken stock. Topped it with chopped cooked bacon, then the bread crumbs on top (which I mixed with Parmesan cheese). Push vegetables to the sides of the pot and add in 1 tablespoon oil more. Layer another 1/4 of the potatoes. Other than using a full cup of cheese (I used Comte), I followed the recipe closely. This Americanized soup is a version of a … And it did reheat wonderfully the next day. The browned tips of the leeks and potatoes added to a nice presentation. Gratin reheats well in a 350-degree oven. I had a combo of white, red skinned, purple and cranberry potatoes and it’s a great way to use the different colored ones. I lined the edges of the pan with the leeks so the son who eats low carb could avoid the potatoes and the son who avoids all onion-like foods could avoid the leeks. 11 years ago: Baked Chicken Meatballs and Salted Brown Butter Crispy Treats Anyway, we absolutely devoured it! Could this be made with thinner leek slices though? I’m inclined to make the full recipe split into two pans if the second one could be saved. I’ve made that several times! Step 2 Stir cornstarch into broth and pour broth into … Incredible recipe and pretty painless if you have a mandolin! I have been buying potatoes in 20 pound bags , and there is never a celebration Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. This is a low-fuss, almost rustic gratin save one tiny extra step: if you can bear adding three minutes, I like to heat the cream with the garlic, salt, pepper, and thyme until simmering for a total infusion. 10 years ago: Spicy Squash Salad with Lentils and Goat Cheese and Buckeyes It leads to a more evenly seasoned gratin. Coconut Pumpkin Soup Is Your Dreamy Fall Dinner. I love your site but this failed. And just a pool of cream. Could you recommend a good glaze for the gammon by any chance? Notify me of follow-up comments by email. Alternatively, for a smooth soup, use a blender or immersion blender to blend soup until creamy. Soooo good, and so rich! Salad, because really , what else do you need. Can you please add a link to the Staub baking dish you are using. Do you have to use cream for this or would a mixture of cream and milk also work? Also, would a white cheddar work here? If a simpler approach will yield similar results, it would be a real time-saver. Deb. Pat dry, then slice into your desired thickness. The potatoes were tender and coated with just the right amount of the cream mixture. Thank you for the best dish on our Thanksgiving table this year! Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust. I can see trying variations with a dash of nutmeg and wilted dark greens in my future. The biggest disclaimer here is that when using leeks, you must take care to rinse them fully and thoroughly—swipes of dirt and grit get trapped tightly between each layer and will make for one awful eating experience if left intact. I love this! And while I in the past have made gratins with milk and/or half-and-half, I feel especially at this moment in time that if we’re going to do anything, we might as well do it spectacularly, and that will require heavy cream. Do the potatoes turn brown? Tuck leeks, halved side up, between potatoes around the pan. How about “season to taste”, use a favorite herb to taste, double the leaks and halve the potatoes because it’s what you happen to have on hand. We both loved the flavour. It can also be baked for 30 minutes (the foil-on portion) and cooled, finishing the baking time the next day. 13 years ago: Cranberry Caramel and Almond Tart and Chicken with 40 Cloves of Garlic Exactly my question too: shouldn’t it be 2 1/2 *pounds* of potatoes? Sometimes you do mention the amount for other brands, but not in this recipe. Creamy, with a slight hint of garlic and cooking the leeks this way means they don’t disappear into your potato dish. I stirred the kale in (which sadly disrupted the pretty stacks of potatoes), then I stirred in the cheese to distribute it through instead of just on top — used up bits of leftover cheese in my fridge (combo of gruyere, smoked Gouda & cheddar). We are thinking of subbing 1 cup of broth for the same amount of cream (so we could justify having it more often). It’s delicious! We loved it, and as a bonus – it was super easy to make. Instant Pot: This popular pressure cooker makes so many meals in no time flat.Like the Crockpot, it’s a great hands-off kitchen appliance that lets you get back to family time while it makes quick … I decided to make this last minute and discovered I didn’t have enough potatoes so I subbed some sweet potatoes and a small touch of blue cheese. I feel so *seen*–you’ve described just what I love and hate about potatoes and it is glorious. It was wonderful! If you've made this recipe, be sure to drop us a line down below in the comments to let us know how you liked it. Not so much that the potatoes are drowning, but enough that they bake up to the luxurious texture that makes a gratin worth daydreaming about. I would use oat cream (coconut can be more dominant in a dish than oat) and maybe a bit less cream because of the thickness of the heavy cream? My husband suggested sautéing them next time before adding them to the gratin but then I’d lose the pretty fanned layers. Yes, I am using the Staub cast iron roasting pan, 12×8-inch size. Return to the oven if needed.]. 6 years ago: Squash Toasts with Ricotta and Cider Vinegar Used Robusto Gouda which I sometimes like to think of as a secret weapon; it stands in nicely in gruyere situations. The dish that keeps in giving! You know what to do next. but in most cases, here is my process: Halve the long way. I chopped up the leftovers and heated up with some chicken broth, then puréed, voila, potato-leek soup! I made a half portion and it worked great – I forgot to butter the pan but it didn’t matter – I think the cream helped keep it from sticking? Any suggestions for getting them soft? Followed the directions to a T, used my mandolin set to 1/8” thick, all slices were even, and my dish even looked like Deb’s photos at each step, but had to microwave final servings to get all the potatoes soft enough to eat, but then the bottom parts were extra done. This was delicious! Made this two days ago for our Saint Martin’s celebration and it was delicious! Potato Leek Waffle With Braised Beef was found in the Belgium booth for Epcot's Food and Wine Festival in 2013. Sprinkle with 1/2 of the salt, 1/2 of … We made this again! 7 years ago: Spinach and Egg Pizzettes Topped with delicious fried leek greens to cut down on waste, a little Parmesan, and a splash of half and half, this is the perfect bowl to pair with some crusty bread. cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. I actually froze one of mine when it had about 5 to 10 minutes of baking time left (i.e. We also increased the baking time uncovered to one hour. So this makes me think of Laurie Colwin, and god how I loved her, but god how her recipes sometimes have not flown for me. Any tips or tricks? While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden. I love big chunks of leeks in a potato gratin, not sautéed and hidden, but wedged in all over, sharing the spotlight. Leftovers keep in the fridge for 4 to 5 days. Has anyone had any luck prepping this the night before and baking the next day? Pretty sure I had fourths…. My question in a normal year is how many gratins are reasonable for thanksgiving day? Instead of sending aluminum foil to landfill, use a lasagna pan with lid or similar! I would suggest uniformity would be the most important here so cut as thin as you can with uniformity. Wildly undercooked! Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; … 23 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Potatoes and leeks are known to make a delicious combination in soup. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Your email address will not be published. This recipe will become a staple in our house! FYI, for a dairy-free version sub blended silken tofu in place of the cream. It’s only cooking bunch of vegetables together in tasty fatty sauce seasoned to you liking. If I’ve had very gritty/sandy leeks, I will submerge the halved leeks in a bowl of water and sort of use my thumb to fan the layers. I have no idea if nutmeg does anything but whatever, it was delicious! Roasted Potatoes and Leeks is a wonderful easy side dish to make. Add in remaining leeks, celery, and 1 teaspoon salt, and cook, stirring occasionally, until softened and slightly golden and volume has decreased by over half, about 20 minutes. So simple but so decadent. In a medium saucepan, bring cream, 2 teaspoons kosher salt, many grinds of black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves. We were both happy and I’d make it again in a heartbeat. I used about 2/3 milk and 1/3 cream, and it was great. So many of your recipes from your books and the web have become part of our meal rotation during the pandemic – thank you so much! Your email address will not be published. I think rosemary would be wonderful here! Made it with Russet potatoes because that’s what I had. I halved the recipe and wished I would’ve just made the whole thing. But it was bubbling, still undercooked. Answer: all the gratins! Put it back in for 20ish minutes more, STILL not done. 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