Valentine's Day Side: Potato Gratin

Love these potatoes! This recipe was featured in the Capital Cooking Cookbook. This is the perfect side to an Easter meal.

• Butter
• 6 Garlic cloves
• Leeks
• Cream
• Potatoes, peeled
• Nutmeg
• Parmesan Cheese
• Salt and pepper
• Preheat the oven to 375 degrees. Sweat the leeks in
• clarified butter until soft. Smear butter on the bottom of an oval gratin dish.
• Mince 6 cloves of garlic and spread them on the bottom of the dish as well. The
• potatoes must be sliced very thin. Have everything ready to go before slicing
• them. Put the heavy cream and nutmeg in a bowl. Season with salt and finely
• ground pepper. The seasoning is what makes the dish good. Make sure to taste it
• before adding it to the potatoes.
• Slice the potatoes with a food
• processor and place in a large bowl. Add the leeks and grated Parmesan cheese.
• You must have butter, garlic and cheese to make a good gratin! Spread the potato
• mixture into the bottom of the dish. Add the cream mixture on top. Make sure to
• get in between the potatoes. They must be completely covered in cream. Sprinkle
• more Parmesan cheese on top. Clean the edges of the dish. Put a larger tray
• underneath the dish in case the cream bubbles over. Bake for about an hour until
• the knife slides through easily. You can make this on lower temperatures as

well.

Thank you Le Creuset for the beautiful Gratin Dish!

Photo by Janelle Rigler