Sweet Potato and Leek Gratin
- 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!