Tag Archives: potatoes

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

 

Broccoli + Potato Soup with Gruyere Toasts

It’s been delightfully cool outside these past few weeks. Just when it was beginning to feel like that would never happen.

We had some peeps over for a casual dinner the other evening and soup was on the menu. You can see by the ingredients that this soup makes a great meal for tight budgets and is also perfect for meatless Mondays. Oh, and you could substitute the broccoli with cauliflower, too. 
This recipe makes enough for 6-8 as a first course, and there’s enough left over to stash some in the freezer for future meals.
Here’s what you’ll need for the soup –
1.5 lbs. Yukon gold potatoes, peeled and diced into large cubes
1.5 lbs. of broccoli. Chop broccoli stems into coins and set aside the broccoli florets.
1 med. onion roughly chopped
3 cloves of garlic, peeled and smashed
Zest and juice from one lemon
1 tbsp. coriander
1 tbsp. EVOO
3 tsp. kosher salt
1 tsp. Espelette pepper

img_3062
Sweat the onion in 1 tbsp. EVOO until translucent. Add the coriander and garlic and cook until fragrant.

img_3063
Add 6 cups of hot water, 1 tsp. of salt, diced potatoes, and the chopped broccoli stems. Simmer until the potatoes and coins are tender.

img_3067
Add 2 cups more of water, broccoli florets, and 1 tsp. salt. Simmer until the florets are soft.
Using either an immersion blender or a regular blender, chop until mostly smooth. I like my soup a bit chunky, but the texture is up to you.
Add the last tsp. of salt, lemon juice, lemon zest, and Espelette pepper. Mix and heat again.
Here are the ingredients for the toasts –
Grated gruyere cheese, crème fraiche, and multi-grain bread. The amounts are up to you. Sprinkle with some finishing salt.

img_3065

img_3066img_3074
Smear the bread with crème fraiche and add some grated cheese. Put the toasts in the over on 400-degrees until the cheese is golden and bubbly. Enjoy!

Eat well, 

April