View Full Version : ISO: Sara Moulton's Herbed Leek Gratin recipe
12-12-2005, 07:00 AM
I saw that greysangel posted this as a winner in the Thanksgiving thread, and it sounds wonderful.
Does anyone have the recipe, or know how to direct me to it? I did some searching, but didn't find it posted online!
12-12-2005, 07:21 AM
it's on the foodnetwork site.
12-12-2005, 09:42 AM
I couldn't find this on the foodtv site. Can anyone help? Thanks
12-12-2005, 05:07 PM
Is it the Leek and Potato Gratin ?
If it is, I guess I was looking under the wrong name!
12-12-2005, 06:19 PM
Here it is:
* Exported from MasterCook *
Leek and Potato Gratin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds white and pale green parts of leek -- (about 3 large) well washed, chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half-and-half -- scalded
1/4 cup grated Parmesan plus 2 tablespoons
1/4 cup grated Gruyere plus 2 tablespoons
2 teaspoons Dijon mustard -- or to taste
Freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 pounds russet (baking) potatoes -- (about 3 medium-large) peeled, cut into 1-inch cubes
Preheat oven to 400 degrees F.
In a saucepan, cook the leeks in 2 tablespoons of the butter over medium heat, stirring, until they are softened. Add the flour and cook the mixture over low heat, stirring for 3 minutes. Add the half-and-half, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 5 minutes. Stir in 1/4 cup each of the Parmesan and Gruyere, mustard, nutmeg, and salt and pepper, to taste.
In a separate saucepan combine the potatoes with enough water and salt to cover them by 2-inches, bring the water to a boil, and simmer the potatoes for 1 minute. Drain the potatoes.
Transfer the potatoes to a buttered 1 1/2-quart baking dish. Spoon the leek mixture over the potatoes, sprinkle it with the remaining cheeses, and dot the top with the remaining butter. Bake the gratin for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown.
"courtesy Gourmet Magazine"
"Episode#: SS1B88Copyright © 2003 Television Food Network"
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Per Serving (excluding unknown items): 92 Calories; 9g Fat (84.0% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.
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