Recipe Review on Sweet Potato and Leek Gratin

[Guest guest]

I decided to use Diane's recipe for Leeks. I LOVE IT!!!!. It gets better

each day. I made a huge dish, so I am enjoying leftovers of it.

BTW I sliced my Sweet Potatoes with my mandolin into really thin slices,

then rinsed them well and put into a Covered bowl with a little bit of

water, and microwaved the Sweet Potatoes until tender. I did this to speed

up the baking process. I didn't cover it once I put the dish into the

regular oven, because the potatoes were already tender from the microwaving.

It was baked nicely in about 20 minutes and was ready to eat. Yumm.

 

I used 1 can of evaporated milk, poured it into a 2 c. measuring cup and

topped it off to the 2 c. mark with water, in place of the one cup of cream

and one cup of milk.

I didn't have any Provolone cheese so just used more Parmasean cheese, fresh

grated(I buy it at Sam's Club). I think I may have added more than the

recipe called for. I just added until it look like each layer was covered

to my liking. LOL

Here is the recipe again in case anyone missed it. Thanks Diane!

Enjoy,

Judy

---------------------

Sweet Potato & Leek Gratin

 

1 Tbs olive oil

2 - 3 large leeks, halved length-wise, washed & thinly sliced

1 tsp ground fennel seed

salt & pepper

5 cloves garlic, finely minced

 

1 c cream or unsweetened soy milk

1 c milk

1 bay leaf

1/2 tsp fennel seed

 

2 oz provolone, grated

2 oz parmesan, grated

 

1 1/2 lbs sweet potatoes, peeled & thinly sliced as for scalloped potatoes

 

Heat the olive oil in a large skillet; add leeks, garlic, ground

fennel, 1/2 tsp salt, and a few pinches ground pepper. Saute over

medium heat until the leeks are heated through, then cover, reduce

heat and steam until wilted, 5 - 10 minutes.

 

Meanwhile, combine cream, milk, bay leaf and whole fennel

seed in a small saucepan. Heat milk mixture through, then turn off

heat and steep for 15 minutes.

 

Preheat oven to 375F, and lightly oil a 9 by 13 baking dish. Mix

cheeses in a bowl.

 

Line the bottom of the baking dish with a layer of thinly sliced sweet

potato, overlapping as you go. Sprinkle generously with salt &

pepper, followed by 1/2 the leek mixture and 1/3 the cheeses. Repeat

process for one more round and after you lay the final layer of sweet

potato, scoop the bay leaf out of the cream mixture and

pour over the baking dish.

 

Cover & bake for 40 minutes. Uncover, sprinkle the remaining cheese

over the top and bake another 15 minutes until the gratin turns golden

and the potatoes are very tender.

[Guest guest]

I'm so glad you liked it Judy! The lady who gave it to me for my

boss' recipe book is named Lolly (I forgot to put her name in the

original posting ). What a great idea to precook the sweet

potatoes some -- if I get jammed up on T-Day you can bet I'll use that

tip! Thanks muchos

Peace,

Diane

 

, " wwjd " <jtwigg wrote:

>

> I decided to use Diane's recipe for Leeks. I LOVE IT!!!!. It gets

better

> each day. I made a huge dish, so I am enjoying leftovers of it.

> BTW I sliced my Sweet Potatoes with my mandolin into really thin

slices,

> then rinsed them well and put into a Covered bowl with a little bit of

> water, and microwaved the Sweet Potatoes until tender. I did this

to speed

> up the baking process. I didn't cover it once I put the dish into the

> regular oven, because the potatoes were already tender from the

microwaving.

> It was baked nicely in about 20 minutes and was ready to eat. Yumm.

>

> I used 1 can of evaporated milk, poured it into a 2 c. measuring cup

and

> topped it off to the 2 c. mark with water, in place of the one cup

of cream

> and one cup of milk.

> I didn't have any Provolone cheese so just used more Parmasean

cheese, fresh

> grated(I buy it at Sam's Club). I think I may have added more than the

> recipe called for. I just added until it look like each layer was

covered

> to my liking. LOL

> Here is the recipe again in case anyone missed it. Thanks Diane!

> Enjoy,

> Judy

> ---------------------

> Sweet Potato & Leek Gratin

>

> 1 Tbs olive oil

> 2 - 3 large leeks, halved length-wise, washed & thinly sliced

> 1 tsp ground fennel seed

> salt & pepper

> 5 cloves garlic, finely minced

>

> 1 c cream or unsweetened soy milk

> 1 c milk

> 1 bay leaf

> 1/2 tsp fennel seed

>

> 2 oz provolone, grated

> 2 oz parmesan, grated

>

> 1 1/2 lbs sweet potatoes, peeled & thinly sliced as for scalloped

potatoes

>

> Heat the olive oil in a large skillet; add leeks, garlic, ground

> fennel, 1/2 tsp salt, and a few pinches ground pepper. Saute over

> medium heat until the leeks are heated through, then cover, reduce

> heat and steam until wilted, 5 - 10 minutes.

>

> Meanwhile, combine cream, milk, bay leaf and whole fennel

> seed in a small saucepan. Heat milk mixture through, then turn off

> heat and steep for 15 minutes.

>

> Preheat oven to 375F, and lightly oil a 9 by 13 baking dish. Mix

> cheeses in a bowl.

>

> Line the bottom of the baking dish with a layer of thinly sliced sweet

> potato, overlapping as you go. Sprinkle generously with salt &

> pepper, followed by 1/2 the leek mixture and 1/3 the cheeses. Repeat

> process for one more round and after you lay the final layer of sweet

> potato, scoop the bay leaf out of the cream mixture and

> pour over the baking dish.

>

> Cover & bake for 40 minutes. Uncover, sprinkle the remaining cheese

> over the top and bake another 15 minutes until the gratin turns golden

> and the potatoes are very tender.

>