Topped it with chopped cooked bacon, then the bread crumbs on top (which I mixed with Parmesan cheese). Reduce heat to medium-low, cover pot with a lid, and let cook until potatoes are falling apart, about 30 minutes. Next time I might add an extra leek since that was my favorite part. Crazy thought…why didn’t you just cook it longer? Haha these are my thoughts exactly! Sprinkle with 1/2 teaspoon salt and 1/4 cup Gruyère cheese. I live in NW Michigan. 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! Roasted Potatoes and Leeks is a wonderful easy side dish to make. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with … This happened to me, too! You may be able to find more information about this and similar content on their web site. Of course, one can cut close to uniform potato slices with a knife (and patience). And it did reheat wonderfully the next day. In australia we make this all the time and dont use a mandolin. 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 was so surprised. I made it and it was delicious! I made roughly 75% of the recipe for 4 of us, which was a perfect amount as a main dish. This was delicious! Do you have to use cream for this or would a mixture of cream and milk also work? I used about 2/3 milk and 1/3 cream, and it was great. Stand the dish on a baking tray to catch any spills. I prefer my potatoes unpeeled; I like the definition on the edges as they bake up. 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. Was so yummy I made this dish again today and added a little parsley to the cream mixture and it was great. NOTE: one disappointment was that I covered the pan tightly with foil and baked for 30 minutes, planning to finish off the next day. 1. Other than using a full cup of cheese (I used Comte), I followed the recipe closely. I assume this was a reaction with the foil? Wetter or drier? Grit falls to bottom of bowl, so make sure not to sweep it back up as you remove them. Sorry, your blog cannot share posts by email. Make fried leek greens: Pat leek greens dry with a paper towel. Smaller, skinnier leeks will have more tender greens, but because we are slicing everything super thin, even the most fibrous bits will turn delectably crispy once fried. 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. But it was bubbling, still undercooked. (Long story as to why.). Deb, I know we’re both probably happily married, but this is the first time I’ve ever wanted to propose to someone based on their description of potato gratin. 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. Simply a delicious comfort food! Do ahead: Gratin can be assembled the day before and baked before a big meal. Sprinkled with a little salt, fried leek greens transform an otherwise fine bowl of soup into an outstanding one. Really delicious! Maybe I included part of the leek too close to the green? You can listen here. I, personally, find coconut milk and cream to be coconutty, but that’s not always a bad thing. I prefer cheese only on top and while I like crumbs, too, they have to be tossed in butter first so they remind me of buttered toast and not, say, sawdust. It delivers on every bite – just as Deb promised. Seemed a little over the top for our little family of 4 Thanksgiving this year but hey, why not. I’ve made that several times! 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. Push vegetables to the sides of the pot and add in 1 tablespoon oil more. For that matter, could you include weight measurements for all ingredients? so mandolins slice so thin you may not be able to do it uniformly with a knife? Arrange half of potato slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. A few weeks ago, out to lunch with Meathead, I had a cup of potato leek … I had only 8oz of heavy cream, so used another 8oz of half and half. Step 2 Stir cornstarch into broth and pour broth into … We enjoyed a half pan for our Thanksgiving for 3 yesterday. cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Baked uncovered for an hour as others suggested. Save my name, email, and website in this browser for the next time I comment. Deb- loved your interview with Hannah Goldfield in the New Yorker this week! Could this recipe be halved? It can also be baked for 30 minutes (the foil-on portion) and cooled, finishing the baking time the next day. You can make these easily with very little preparation. My wife loves leeks and since she also loves potatoes gratin, it was perfect! Should you need to halve this, you could do so in an 8- to 9-inch cake pan or equivalent oven-safe pan. It is a lot of work, though. 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. 6 years ago: Squash Toasts with Ricotta and Cider Vinegar Thank you for the best dish on our Thanksgiving table this year! ;-0. Return pot to medium-high heat and melt butter. Made it with Russet potatoes because that’s what I had. We had it with a side of blanched green beans and a big green salad for a somewhat balanced dinner, and enjoyed the leftovers too! 8 years ago: Apple Cider Caramels Yours is a deconstructed version. large leeks, halved, white and green parts separated, thinly sliced, rinsed well (about 2 lb. This looks absolutely delicious. A couple of times. Thank goodness for the mandoline to thinly slice the potatoes. 12 years ago: Cabbage and Mushroom Galette and Peanut Butter Crispy Bars New here? The oil that's left in the pan becomes infused with leek-y essence, adding a whole other layer of flavor to the soup. Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. I’m going to roast up a Gammon joint next Sunday when I have guests over and will make this as a side. (An old-school Irish meal always features two kinds of potatos.) 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. 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. Easy peasy and I don’t give a frig that it’s loaded with carbs. Serve soup topped with a swirl of half and half, some fried leek greens, a sprinkle of Parmesan, and toasted bread, if desired. Bake the next day. Also, would a white cheddar work here? Used Robusto Gouda which I sometimes like to think of as a secret weapon; it stands in nicely in gruyere situations. …this is already going on the list for next time…. I added a few slices of Swiss cheese to the cream mixture, and a tiny bit of nutmeg. I’ve never done a gratin, so I don’t have a reference. For a chunkier soup, serve as is or use a potato masher to partially mash potatoes to desired consistency. I only had 1.5 cups of cream so I filled in the rest with half and half and it was still deliciously decadent. This braised beef is a delicious Belgian recipe My hubby has never liked anything creamy or cheesy (scalloped potatoes, Mac and cheese, etc) but he loved it. In my own recipe for gratin potatoes, I use leeks also, and I shred in some carrot for color, and I also use a tablespoon full of dijon mustard. 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. Soooooo good! Plunge in cold water, fanning out the layers. My preferred method is to halve the leeks length-wise, rinse between each layer, slice the rinsed leeks thinly, then rinse them again over a large strainer again to ensure there's no gritty particles left. 5 years ago: Oven Fries and Chocolate Peanut and Pretzel Brittle The potatoes were tender and coated with just the right amount of the cream mixture. Your email address will not be published. Cook until the potaotes … The W-S version really is a lot of work. I halved the recipe and wished I would’ve just made the whole thing. Keeping the potato skins on saves time, (no worrying about oxidization, discoloration, or soaking peeled slices in water and losing precious starch that helps thicken your gratin), makes slicing more stable (no slippery peeled surface), and doesn’t detract from the end result—the potatoes were so soft that none of us remembered that the skins were on. Without a gratin. 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. I desperately want a smitten kitchen phone app. 6 months ago: Any-Kind-Of-Fruit Galette I used a mandoline and made the slices a little thicker than, say, a potato chip but will make them thinner next time—portions in the middle of the dish still had some texture to them at the end of the cook time (but were perfect on reheating). I know I’m going to love this. We always half the recipe, this time we used small red potatoes and gouda cheese. Gonna go eat leftovers now…. I think I still have pie-brain. Anybody have thoughts or experience on whether this could be frozen at some stage? Could this be made with thinner leek slices though? Sprinkle top evenly with cheese, then scatter with buttered breadcrumbs. 13 years ago: Cranberry Caramel and Almond Tart and Chicken with 40 Cloves of Garlic Did it all work out? Leek and potato recipes. I made this as one of just two sides for a pared-down Thanksgiving. I prefer stacks of potatoes leaning this way and that versus the traditional flat layers, because it creates more texture and a looser density. 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! Thank you for that gift and the work it takes to give. Pop it into the oven and enjoy the way your house smells. We were both happy and I’d make it again in a heartbeat. 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. Whisk in buttermilk and … Stir until anchovy has melted into the mixture and spices are fragrant, 1 minute. Leek And Potato Soup: You can have it your way, chunky or smooth! Add another 1/4 tsp salt/pepper on top to season. I loved her recipes! This was delicious and so easy to make. We ate some of the ugly parts, too, so I hope those were ok! Thanks for being you. Thanks! I will increase cheese to 1 cup and trade out comte for a mix of gruyere and smoked cheese (a la E. E. Brown). 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? Arrange small stacks of sliced potatoes on an angle, slightly fanned, in different directions filling the pan loosely. May I humbly suggest that also adding the tiniest dash of nutmeg or sage, and even a smidge of lemon zest rounds this out beautifully. My only problem was that the leeks were not fully cooked. Notify me of follow-up comments by email. 4. 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. Place your leek, potatoes, and onion in a large bowl with the remaining oil/seasoning from the pan. Oh sorry! Makes so much more sense – as does that garlicky heavy cream! We loved it, and as a bonus – it was super easy to make. I actually froze one of mine when it had about 5 to 10 minutes of baking time left (i.e. Thanks! Add your steamed greens and toss all together. Add in leek greens and stir, frying until golden and crispy, about 6 minutes. Wildly undercooked! I love your site but this failed. My husband is not a creamy person fan so I used 1 3/4 cup heavy cream and 1/4 cup water. 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). Dies that make sense? Could one add some garlic to the butter for the breadcrumbs, or would that be too much? 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? So pleased with this and will definitely repeat. Potatoes are one of the few places where subbing coconut cream, which I would do otherwise, just doesn’t taste right, imo. Pat dry, then slice into your desired thickness. Press potatoes through a potato ricer or food mill into the pot with the soup. Potato Leek Waffle With Braised Beef was found in the Belgium booth for Epcot's Food and Wine Festival in 2013. Totally ok to drop the thyme. But usually holding the halved layers under running water is sufficient. So simple but so decadent. Since it’s been eleven years (!) Mine… did not. 1kg red potatoes, thickly sliced (about 2.5cm) 3 medium-sized leeks, white and light green part only, well washed and thinly sliced; 3 tablespoons olive oil; ½-1 cup dry white wine; Herb and vinegar sauce. Now, I really love this. I reheated at 350°without a lid or foil, and that worked perfectly. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Enjoyed this dish tonight in memory of Edward Espe Brown’s amazing scalloped potatos we used to make. Thanks for another inspiration! Answer: all the gratins! 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. Very yummy! The infused cream was a revelation! You may be able to find more information about this and similar content at, Braised Pork Belly In Soy Sauce With Potatoes, Roast Duck With Orange Sauce And Greens Stuffing, Instant Pot Short Ribs Make The Heartiest Dinner. [Insert a knife or skewer into potatoes to feel for crunch or resistance. And what’s the diameter of a “thick” leek? Maybe a combination of coconut milk and coconut cream next time? Do the potatoes turn brown? in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, Hi Sarah, Your comment was really helpful! It is the quintessential scalloped potato recipe. Every word!! 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! Transfer fried leeks to a plate and sprinkle with salt. 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. It was also very simple to make, which was perfect for headachey me who couldn’t focus too well. We love the meatballs, pita bread (the nearest Middle Eastern grocery is 25 miles away), cauliflower cheese, zucchini and almond pasta, summer squash and potato torte, leek fritters, asparagus torte and ….many more. It’s delicious! The whole house smells amazing! Alternatively, for a smooth soup, use a blender or immersion blender to blend soup until creamy. Salad, because really , what else do you need. I did my major grocery run yesterday! So delicious. I think this will be going on our holiday tradition list, it was that good. 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. Very happy with how versatile it is, and using a mandolin to slice is extremely therapeutic. Can’t wait to try this!! Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; … Does this happen to be the from Newton, younger sis of Michael, Jen Dundas? This comment was supposed to be under Bev’s post. Meanwhile, melt 2 remaining tablespoons butter. Incredible recipe and pretty painless if you have a mandolin! Just made and ate this thing up! And it did work for me. Would coconut milk/cream work as a substitute for the heavy cream? Halve the long way. Made this two days ago for our Saint Martin’s celebration and it was delicious! Fold the cooked leeks Parmesan cheese and bacon into the potatoes. Hoping to prep the night before thanksgiving and cook the day of. Thanks Deb, beautiful recipe to add to the list! I made this as written, cream and all, for dinner for just my husband and I. Once it's all cleaned, pat the leek greens dry with paper towels to ensure they get crispy in the frying process. Since you’ve mentioned that you use Diamond Crystal kosher salt, which has different sized crystals than other brands, could you include the weight of kosher salt used in your recipes? I haven’t defrosted it yet (that’s for Thursday) but I generally find that gratins are not perfect when rewarmed but still delicious. Can I, however, offer another way to make it that is a little lighter – replace the cream with the following. 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 cooked it for an extra 15 minutes and it was perfect. As much as I’d love to eat an entire casserole solo… it’s not the healthiest decision :). Coconut Pumpkin Soup Is Your Dreamy Fall Dinner. Made this last night and we couldn’t stop eating it! It’s in the oven right now! Thank you!! To make this soup completely plant-based, skip the anchovy, swap the chicken broth out for veggie broth or water, and use a plant-based milk instead of half and half—coconut milk would provide the most richness if you're okay with that flavor. Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of … FYI, for a dairy-free version sub blended silken tofu in place of the cream. I need wet, so if there’s a shortage of ‘gravy’ I’ll want to use more cream. This Americanized soup is a version of a … This was everything. 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. Spread 1/2 of the cooked leeks on the potatoes. Maybe your potato slices were too thick; maybe your oven wasn’t hot enough. In a large pot over medium heat, melt butter. salt, leeks, large potatoes, milk, butter, flour, pepper, mature cheddar and 1 more. Potato and leek soup is a classic, typically made with just potatoes, leeks, chicken broth and heavy cream. I have discovered a love of leeks this year with quarantine cooking. I think it’ll perfect as I just love creamy and cheesy together with the ham. Yum! This was a big hit at Thanksgiving! I have never added leeks to potato gratin before and so I am going to try this for something a bit different. 2. Unfortunately some of the top layer of potatoes turned an ugly grayish colour during the fridge time. A quick google search told me it was safe to eat so although it was really ugly, it was still delicious :) Next time, I will assemble and bake on the same day instead of splitting it up. 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 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. Deb – It’s not easy these days to keep doing what we do and being who we are. We both loved the flavour. Or would that just get too coconut-y? You might want to check out the comment guidelines before chiming in. Any tips or tricks? Thank you! I chopped up the leftovers and heated up with some chicken broth, then puréed, voila, potato-leek soup! I’m wondering what a dairy free version of this recipe might look like? I had no breadcrumbs but otherwise made the recipe as written and it was great for the cold December night! Deb. Grit falls to bottom of bowl, so make sure not to sweep it back up as you remove them. Pretty sure I had fourths…. I have an old recipe for a potato gratin that just uses milk, so I think the mixture would work fine. I HAD been toying with the idea of a Hasselbeck gratin earlier, so might have packed too many potato slices in. I would say, the thicker the cut of potatoes the longer it will take to cook. The only thing I would’ve done differently is add more salt to the cream mixture- it’s hard to tell if you have enough salt because you’re just adding it to cream, and it’s like, “hmmmm, how salty do I like my cream?” Which is not a question I’ve ever asked before! Fresh lemon juice and parsley to garnish. Layer another 1/4 of the potatoes. This ingredient shopping module is created and maintained by a third party, and imported onto this page. This looks delicious! Easy to make with my trusty mandolin. This came out exactly as amazing as I hoped it would. But the potatoes did turn an ugly grey/brown in spots, which I assumed was due to them touching the foil. 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. Leek and potato recipes; This competition is now closed. Or, as suggested by another comment, something oat based. ), How To Celebrate New Year's Safely At Home. This was a hit! I followed the recipe just as you wrote and the timings and everything were spot on for me. Years ago , I think in Bon Apatite magazine there was a similar recipe using sweet potato, leeks and apple.. was that your recipe too? This content is imported from {embed-name}. Any suggestions for getting them soft? Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. 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. One of my favorite hummus variations is caramelized onions. It’s hard to judge until you actually have cooked it with everything else! Leftovers keep in the fridge for 4 to 5 days. My husband suggested sautéing them next time before adding them to the gratin but then I’d lose the pretty fanned layers. Potato and Leek Gratin Recipe. I did not change a thing. 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. This was simple with great flavor. The leftovers were SO DELICIOUS that I ate the remaining half for dinner the night after Thanksgiving! Delicious. I have no idea if nutmeg does anything but whatever, it was delicious! I think these are a new holiday meal staple. What we lose on the swings we may gain on the round-about. Delish editors handpick every product we feature. I would prep it up to the cream part, adding it. I just happened to have a day off and potatoes that needed using up, and this turned out spectacularly well. Add anchovy, garlic, white and black pepper, coriander, fennel seeds, and MSG. This is just in time for a new Thanksgiving potato dish – can’t wait to give it a try next week. 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. The downside to eating this is, it… This was delicious! This was the star of Thanksgiving (along with SK’s butternut squash galette). Sometimes you do mention the amount for other brands, but not in this recipe. We also increased the baking time uncovered to one hour. 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. The phenomenal crumb topping stayed crisp! I added extra garlic because that’s the way my family likes it but otherwise left the recipe intact. Crumbled (turkey) bacon on top. I’m practically swooning. 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. We both made it for Thanksgiving and we shared pictures. 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. And I loved Laurie no less, but I did wonder. I love this! I used gouda since that is what was in my fridge! You can do what Deb suggests, and bake it partway, then finish the next day. But refer to my earlier comment (a week or more ago) re potatoes discolouring, the reason for which I’m not sure about. Oh, I might just have to try throwing some chunks of ham in here and calling it dinner. The rest of the gratin cooked perfectly so I don’t think it’s a cooking time issue. I think I could get away with all milk, which would enable us to eat this more often (tho I’m sure all cream is amazing). 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! It was perfect. How were you able to clean the leeks thoroughly without cutting/separating the layers? It’s only cooking bunch of vegetables together in tasty fatty sauce seasoned to you liking. I haven’t tested it with non-dairy milks so I cannot say which will work best here. My tips: Leeks are great – I will slice them thinner next time. This is fabulous! 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The covered portion of the cream part, adding it 're a meat,... Did not even notice recipe and tried with coconut milk easy peasy and i lacinato kale to use for. Ll ever attempt this one again sadly will polish off half of servings! Up a Gammon joint next Sunday when i have some doubts about the... S amazing scalloped potatos we used small red potatoes and gouda cheese from heat and stir frying... Never done a gratin seen * –you ’ ve ever eaten the mandoline-equipped, how thin should be... Reduce heat to medium-low, cover pot with the foil Hasselbeck gratin earlier, so i sharp! Diced potatoes, milk, and website in this browser for the cold night! Separated, thinly sliced, rinsed well ( about 2 lb, Jen Dundas hours later finished with! The pot with a paper towel you wrote and the timings and everything were spot for! This will be going on our Thanksgiving for 3 yesterday the same thickness, though. ) potatoes that! It also comes in 10×15 but i ’ ll continue will continue to worship at the Kitchen. Bad thing, potato-leek soup potato leek recipe this last night and we shared.!