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Italian Potato and Leek Gratin

Italian Potato and Leek Gratin is built on Butter What Your Heart Will Tolerate, Leeks Halved And Sliced, Garlic, Fresh Chopped Thyme Or Dried Thyme, and Mascarpone. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 3/4 lb
• 3
• 1 tbsp
• 12 oz
• 1 cup

Method (preview)

1. 1

   Preheat the oven to 375F.

2. 2

   Slice the leeks down the middle, spread layers apart and wash well to remove any sand. Then slice into half circles.

3. 3

   Heat the butter in a saucepan and cook the leeks for 10 minutes, stirring occasionally, until soft.

4. 4

   Season with a few grinds of sea salt and black pepper; add the garlic and thyme and cook for a couple of minutes.

5. 5

   Arrange a layer of potato on the bottom of the dish and season with salt and pepper.

6. 6

   Continue layers, finishing with a potato layer and dollops of mascarpone.

7. 7

   Pour stock over the top and cover with aluminum foil.

8. 8

   Bake for 1 hour, then remove the foil and bake for another 15 minutes to brown the top.

9. 9

   If top is not brown, let it sit under the broiler for a few minutes.

10. 10

    NOTES: Leeks and potatoes make perfect companions. This recipe calls for fresh thyme, which is now (end of June) in season.

11. 11

    Contributed to the FareShare Gazette by Chupa; 17 July 2003. www.fareshare.net