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Sweet Potato and Leek Gratin - Sweet Potato, Potato and Leek Gratin
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Creamy succulent dish combining flavors that are awesome. Fairly easy to make and a stronghold for nutrition!

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


  • 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.
  • 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.
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!

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