Potato and Leek Au Gratin for Two

Cooking for two people sounds easy peasy, but in reality, it’s something altogether different. My three kids have been out of the house for a while now, but I still find myself cooking cisterns of soup and medium-sized farm animals for dinner. My default habit. Leftovers are a “thing” at our house these days, but I do keep trying.

I had some salad stuff in the fridge for a side, one russet potato, two leeks, a hunk of Gruyere, and heavy cream in the fridge, so I decided to try to pull off an au gratin for two. It worked! It was so yummy that we ate the WHOLE thing. We were using our fingers to wipe up every last smear of goodness. After we practically licked the dish clean, we thought maybe cooking this for two was a big mistake? You could always double the recipe J  

Preheat the oven to 425-degrees

Here’s the recipe:

1 ½ cups heavy cream

2 oz. grated Gruyere cheese

2 leeks, light green/white parts only

1 large russet potato

2 thyme sprigs

1 tbsp. EVOO

Kosher salt

Slice leeks in half and then julienne.

Rinse leeks well.

Saute leeks in EVOO until brown around the edges. Remove the thyme leaves from the sprigs and add to the leeks. Mix well. Remove from heat.

Peel the russet potato and slice with a mandolin (best to have uniform slices of potatoes or they’ll cook at different times).

Begin layering the potatoes in a small-ish pyrex dish (the size will depend upon the size of your potato). Sprinkle the salt between each layer.

Cover the top potato layer with the leeks and pour the heavy cream over the top. Slowly move the dish back and forth so that the cream migrates to all of the layers and to the bottom.

Cover the top of the leeks with the cheese.

Tent the top of the dish with aluminum foil so it’s not touching the cheese.

Bake in the oven for 1 hour.

Remove the aluminum foil and cook until the cheese is golden brown. Let it sit for 10 minutes before cutting into the cheese-y goodness!

Eat well!

April

 

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