Every word!! You can do what Deb suggests, and bake it partway, then finish the next day. Made this for Thanksgiving and had no problems with bake time (actually took it out of the oven early), although I did forget to cover it with foil when it went in the oven, so maybe that helped it cook faster. With not a single other problem posted in the comments, one would have to think “this” didn’t fail, you did. My only problem was that the leeks were not fully cooked. Or, as suggested by another comment, something oat based. Return to the oven if needed.]. Easy peasy and I don’t give a frig that it’s loaded with carbs. Can I, however, offer another way to make it that is a little lighter – replace the cream with the following. What is your opinion of this recipe? Any suggestions for getting them soft? Made this two days ago for our Saint Martin’s celebration and it was delicious! We love the meatballs, pita bread (the nearest Middle Eastern grocery is 25 miles away), cauliflower cheese, zucchini and almond pasta, summer squash and potato torte, leek fritters, asparagus torte and ….many more. In W-S the leeks are sauteed in butter with thyme first (the perfect rich, earthy herb), and the sliced russet potatoes, leek mixture and shredded gruyere are alternately layered with heavy cream poured over all before baking. Sometimes you do mention the amount for other brands, but not in this recipe. Make fried leek greens: Pat leek greens dry with a paper towel. This was everything. Has anyone had any luck prepping this the night before and baking the next day? We also increased the baking time uncovered to one hour. I prefer my potatoes unpeeled; I like the definition on the edges as they bake up. I have been buying potatoes in 20 pound bags , and there is never a celebration The phenomenal crumb topping stayed crisp! First published November 11, 2020 on smittenkitchen.com |, Roasted Cauliflower with Pumpkin Seeds and Brown Butter, Squash Toasts with Ricotta and Cider Vinegar, Spicy Squash Salad with Lentils and Goat Cheese, Staub cast iron roasting pan, 12×8-inch size, 2 tablespoons unsalted butter, plus more for pan, 2 1/2 pounds yukon gold potatoes, unpeeled, scrubbed, thinly sliced, 1 thick or 2 slimmer leeks, halved, washed, cut into 1-inch segments, Kosher salt and freshly ground black pepper, 1/2 cup plain breadcrumbs (panko or homemade are great here), 3/4 cup coarsely grated gruyère, comte, or baby swiss cheese. I would prep it up to the cream part, adding it. Thanks! It was perfect. Fresh lemon juice and parsley to garnish. After adding breadcrumbs and cheese, does it bake for *another* 45 minutes, or is it 45 minutes total bake time? This content is imported from {embed-name}. For a chunkier soup, serve as is or use a potato masher to partially mash potatoes to desired consistency. Return pot to medium-high heat and melt butter. It delivers on every bite – just as Deb promised. The pigment from the beets wicked up into the vertical yellow potato slices in a gradient that looked like a sunset…serendipitous and gorgeous! Simply a delicious comfort food! Reduce the heat as needed to maintain a simmer, cover, and cook until the potatoes are fork tender, about 25 minutes. Crazy thought…why didn’t you just cook it longer? 1 year ago: Perfect Apple Tarte Tatin Add your steamed greens and toss all together. it could handle getting a tiny bit darker). salt, leeks, large potatoes, milk, butter, flour, pepper, mature cheddar and 1 more. Save my name, email, and website in this browser for the next time I comment. Since it’s been eleven years (!) Your email address will not be published. Answer: all the gratins! Sprinkled with a little salt, fried leek greens transform an otherwise fine bowl of soup into an outstanding one. Makes so much more sense – as does that garlicky heavy cream! Heat oven to 350 degrees F. Generously butter an 8×12-inch or 3-quart baking dish. I think rosemary would be wonderful here! One of the best things we’ve ever eaten! After having gratin’d my potato and leek FLAT for 50 years I thank you for the small culinary revolution of tossing potatoes and leek in wild stacks. The rest of the gratin cooked perfectly so I don’t think it’s a cooking time issue. Thank you for that gift and the work it takes to give. This came out exactly as amazing as I hoped it would. But usually holding the halved layers under running water is sufficient. Oh, I might just have to try throwing some chunks of ham in here and calling it dinner. And it did work for me. If a simpler approach will yield similar results, it would be a real time-saver. It’s only cooking bunch of vegetables together in tasty fatty sauce seasoned to you liking. Thanks! Soooooo good! 4 years ago: Roasted Cauliflower with Pumpkin Seeds and Brown Butter and Apple Strudel I have never added leeks to potato gratin before and so I am going to try this for something a bit different. You might want to check out the comment guidelines before chiming in. I halved the recipe and wished I would’ve just made the whole thing. Perfect with a roast instead of roast potatoes maybe? I will increase cheese to 1 cup and trade out comte for a mix of gruyere and smoked cheese (a la E. E. Brown). Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. (An old-school Irish meal always features two kinds of potatos.) I see there was already a question about cleaning the leeks, but I’m concerned that I won’t be able to get all the grit out of the leeks unless I fully separate the layers. Dies that make sense? I made this for Christmas dinner today alongside a beef tenderloin and it was a huge hit. Thanks Deb! Plunge in cold water, fanning out the layers. Heavenly. My question in a normal year is how many gratins are reasonable for thanksgiving day? Whisk in buttermilk and … Great recipe! We may earn commission from the links on this page. This is just in time for a new Thanksgiving potato dish – can’t wait to give it a try next week. So pleased with this and will definitely repeat. And we justified making it because milk is less calories than whole cream. In a large pot over medium heat, melt butter. What we lose on the swings we may gain on the round-about. May I humbly suggest that also adding the tiniest dash of nutmeg or sage, and even a smidge of lemon zest rounds this out beautifully. The browned tips of the leeks and potatoes added to a nice presentation. Smaller, skinnier leeks will have more tender greens, but because we are slicing everything super thin, even the most fibrous bits will turn delectably crispy once fried. So delicious. I only had 1.5 cups of cream so I filled in the rest with half and half and it was still deliciously decadent. Yes, I am using the Staub cast iron roasting pan, 12×8-inch size. Baked uncovered for an hour as others suggested. I’m going to roast up a Gammon joint next Sunday when I have guests over and will make this as a side. I prefer cheese only on top and while I like crumbs, too, they have to be tossed in butter first so they remind me of buttered toast and not, say, sawdust. Required fields are marked *. More Potato Leek Soup Recipes Potato Leek Soup (Vichyssoise) Rating: Unrated 63 There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. [Insert a knife or skewer into potatoes to feel for crunch or resistance. I’m always looking for great potato recipes, especially for dinner parties, and this one fits the bill perfectly. saute a couple of diced up cloves of garlic and a few tablespoons butter, when aromatic, squeeze in a lemon (the garlic turns green) then add a couple cups of chicken stock. Deb- loved your interview with Hannah Goldfield in the New Yorker this week! So many of your recipes from your books and the web have become part of our meal rotation during the pandemic – thank you so much! Deb – It’s not easy these days to keep doing what we do and being who we are. I’m wondering what a dairy free version of this recipe might look like? 3. The oil that's left in the pan becomes infused with leek-y essence, adding a whole other layer of flavor to the soup. Thank you. I used about 2/3 milk and 1/3 cream, and it was great. Keeping the potato skins on saves time, (no worrying about oxidization, discoloration, or soaking peeled slices in water and losing precious starch that helps thicken your gratin), makes slicing more stable (no slippery peeled surface), and doesn’t detract from the end result—the potatoes were so soft that none of us remembered that the skins were on. ;-0. And it did reheat wonderfully the next day. We had it with a side of blanched green beans and a big green salad for a somewhat balanced dinner, and enjoyed the leftovers too! Since Deb said it would be ok to bake covered with foil and then save to finish later, I assumed that in itself would not cause the discolouration, so that is what I did. In a medium saucepan, bring cream, 2 teaspoons kosher salt, many grinds of black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves. This was delicious and so easy to make. Mixed with Parmesan cheese ) not even notice the cooked leeks Parmesan cheese ) did not even.. 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