Description:

Creamy succulent dish combining flavors that are awesome. Fairly easy to make and a stronghold for nutrition!

Source:

"Not Afraid of Flavor" (Ben and Karen Barker)

Serves/Makes:6

Ingredients

• 1 pound leeks, trim, halve lengthwise and slice into 1/4-inchers, clean in cold water
• 1 tbsp (15 ml) extra virgin olive oil (may double)
• 1 tbsp (15 ml) unsalted butter (may double)
• 1/4 cup (60 ml) garlic, minced
• 2 cups (475 ml) heavy cream
• 2/3 cup (150 ml) dried currants or diced pitted prunes
• 1/4 cup (60 ml) fresh thyme
• salt and pepper
• 1 pound peeled sweet potatoes sliced bout 1/4 inch thick.
• 1-1/4 pound burbank russet or your favorite potatoes, peeled and sliced 1/4 inch thick and set in cold water.

Preparation

• Saute prepared leeks in butter and olive oil with minced garlic.
• Cook slowly til leeks are softened.
• Add 2 cups (475 ml) heavy cream, bring to a simmer, cover over low heat about 5 minutes.
• Add dried currants or diced pitted prunes, thyme, and salt and pepper to taste, and set aside.
• Preheat oven to 350.
• Butter a heavy-bottomed 5-quart casserole.
• Arrange a layer of the regular potatoes on bottom of casserole. season with salt and pepper, spoon on some leek cream.
• Repeat with sweet potatoes, layer, season and spoon leek cream.
• Continue alternating, until all are used.
• Press down on potatoes, drizzle remaining cream.
• Bake 50-60 minutes, until gratin is bubbling, tender.
• Let rest about 15 minutes.
• Slice into wedges and serve.
• Can be prepared ahead and reheated in a 300 oven.

Comments

Ben and Karen Barker own The Magnolia Grill in Durham, North Carolina and have written this new cookbook.

This is a wonderful side dish for roasted turkey breast or a whole roast chicken. It is awesome with roasted pork as well.

A great new dish to add to our collection of family favorites!