RECIPES, REVIEWS & SERVICES
NYT Potato Leek Gratin, slimmed down!
1 Tbsp. butter
2 large leeks, trimmed and thinly sliced white and light green parts
1 1/2# peeled Yukon gold potatoes, thinly sliced
1 tsp. salt, divided use
1/2 tsp. pepper,divided use
2 thyme sprigs
1 cup half and half
1 large garlic clove, minced
1 bay leaf
1/4 tsp. nutmeg
3/4 cup Jarlsburg Lite, shredded
Preheat oven to 350 degrees. Spray your baking dish with non-stick spray. Toss sliced potatoes with 3/4 tsp. salt and 1/4 tsp. pepper. Layer potatoes in dish.
Melt the 1Tbsp. butter in a saute’ pan. Add leeks, thyme sprigs, 1/4 tsp. salt and 1/4 tsp. pepper. Saute’ 5-7 minutes until the leeks start to caramelize. Discard the thyme sprigs. Scatter the leeks over potatoes.
Add half and half to the pan, garlic and bay leaf. Simmer 5 minutes. Add nutmeg and pour over the potatoes and leeks. Don’t worry if it appears thin since it will cook into the potatoes. Top with the shredded Jarlsburg. Cover with foil and bake 40 minutes. Uncover and bake 15—20 minutes more until lightly browned.