Heh. Well, this is kind of an improv, mixing together two dishes I've made separately before, but for what it's worth, my plan is:
Thinly slice leeks (white/pale green parts). Saute them for a good long time at low heat, in an obscene amount of butter. When they are very well cooked but not carmelized, stir in about a cup of whipping cream, and let it all simmer gently for a bit. (If you let it reduce a bit, you've got creamed leeks, which is a lovely side dish in itself.) Peel and thinly slice up the fingerling potatoes (which I haven't actually used in a gratin before, but they roast up beautifully). Flump them into a big bowl, add the leek-cream mixture, some grated gruyere, salt and pepper, maybe a qurter-tsp or so of nutmeg. Mix everything carefully, and spread it out in a gratin dish. (The potatoes are too small and oddly-shaped, and I am too lazy, for the beautifully-layered kind of gratin where the slices are all elegantly fanned out.) Bake for an hour or so.
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branchandroot
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Date: 2004-11-25 12:04 pm (UTC)Thinly slice leeks (white/pale green parts). Saute them for a good long time at low heat, in an obscene amount of butter. When they are very well cooked but not carmelized, stir in about a cup of whipping cream, and let it all simmer gently for a bit. (If you let it reduce a bit, you've got creamed leeks, which is a lovely side dish in itself.) Peel and thinly slice up the fingerling potatoes (which I haven't actually used in a gratin before, but they roast up beautifully). Flump them into a big bowl, add the leek-cream mixture, some grated gruyere, salt and pepper, maybe a qurter-tsp or so of nutmeg. Mix everything carefully, and spread it out in a gratin dish. (The potatoes are too small and oddly-shaped, and I am too lazy, for the beautifully-layered kind of gratin where the slices are all elegantly fanned out.) Bake for an hour or so.
I'll let you know how it turns out!