Italian Potato and Leek Gratin

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Italian Potato and Leek Gratin

Recipe By :Adapted from The Food of Italy by Sophie Braimbridge and Jo

Glynn.

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon butter -- depending on what your heart will tolerate (1

to 3)

3/4 lb. leeks (one good sized leek) -- trimmed, halved and

sliced

3 garlic cloves -- thinly sliced

1 tablespoon fresh chopped thyme or 1 teaspoon dried

thyme

2 lbs. potatoes (about six medium pototoes)

thinly sliced - use a mandoline for

efficient even slicing

12 oz. mascarpone -- (1 1/2 cups)

1 cup vegetable or chicken stock

sea salt

black pepper

 

Preheat the oven to 375ºF.

 

Slice the leeks down the middle, spread layers apart, and wash well to

remove any sand. Then slice into half circles.

 

Grease an 8-inch round, 2 1/2-inch deep, gratin dish or casserole with

butter.

 

Heat the butter in a saucepan and cook the leeks for 10 minutes, stirring

occasionally, until soft. Season with a few grinds of sea salt and black

pepper; add the garlic and thyme and cook for a couple of minutes.

Arrange a layer of potato on the bottom of the dish and season with salt

and pepper. Scatter with 3 tablespoons of leek and a few dollops of

mascarpone. Continue layers, finishing with a potato layer and dollops of

mascarpone. Pour stock over the top and cover with aluminum foil.

Bake for 1 hour, then remove the foil and bake for another 15 minutes to

brown the top. If top is not brown, let it sit under the broiler for a

few minutes.

 

2 entree serving or 4 sides.

Source:

" Cookwares.com "

Yield:

" 1 casserole "

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Per Serving (excluding unknown items): 58 Calories; 6g Fat (87.6% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 16mg

Cholesterol; 59mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

NOTES : Leeks and potatoes make perfect companions. This recipe calls for

fresh thyme, which is now (end of June) in season.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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