Messy Au Gratin

This combination of potatoes, leeks and cheese in a aromatic cream sauce is the perfect hearty starch for your holiday season.  Unlike a traditional Gratin where you must patiently create layer after layer, this throw together version takes way less time yet still has the same delicious flavor complex.

Wash the leeks well and remove any grit.  Cut in half lengthwise and thinly slice the white and light green parts.  Discard dark green parts.

In a large saute pan, heat a few teaspoons of olive oil over medium heat.  Add leeks, salt and pepper and saute stirring often, about 6-8 minutes.

In a separate medium pot add heavy cream, milk, garlic, thyme, rosemary, bay leaf, salt and pepper. Stir and let the mixture come to a simmer.  Simmer for 10-15 minutes until fragrant. Remove bay leaf.

Preheat oven to 400F.

Peel potatoes and set aside. Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8 inch thick.

Put potatoes in a 9x13 baking dish, add cooked leeks and 1 cup of the grated cheese, mix and top with cream mixture.  Using tongs mix all ingredients until all incorporated.  Press potato mixture down using a spatula.  Make sure cream mixture is all incorporated and potatoes are firmly pressed together.

Top with the rest of the grated cheese, cover with aluminum foil and bake for 40 minutes.

Uncover and bake for an additional 10-15 minutes until cheese is golden brown and sides are bubbling.


INGREDIENTS 

3 lbs Yukon Gold Potatoes
2 C Heavy Cream
1 C Whole Milk
1 Tbsp Fresh Thyme Chopped
4 Cloves of Crushed Garlic
1 Bay Leaf
1 Stalk Rosemary
1/2 Tsp Salt
1-2 Tsp Pepper
2 C Grated Parmesan Reggiano Cheese
2 Large Leeks trimmed and halved lengthwise

Servings: 12