Potato Gratin

Inspired from a date night cooking class with my husband, I give you potato gratin!

You will need:

2TBS butter

1 leek

1/2 cup heavy cream

1/2 cup milk

1/2 TBS salt

1 1/2 LB yukon gold potatoes

1/4 cup grated Gruyere cheese

2 TBS grated Parmesan cheese

Step 1: Wash and peel your potatoes

Step 2: Slice your potatoes very thinly.  You can do this with a knife but a mandolin makes quick work of the process (Always use the hand guard!  No trips to the ER for finger re-attachment please!)

When you are done slicing put your potatoes in a bowl with cold water to help them from oxidizing (aka turing that rust brown color)

Step 3: Prep your leek

Trim off the woody leaves

Cut down the middle and wash thoroughly - dirt likes to hide in there

Step 4: Slice the leeks thinly and sauté with 1 TBS butter over medium heat until soft

Step 5: Add the cream, milk, salt, and potatoes and cook at a simmer until the sauce starts to thicken slightly - your potatoes will only be partly cooked by this point

Step 6: Transfer the potatoes to a lightly greased oven-safe dish - be sure to pour all that wonderful cream mixture over top after the potatoes are layered in.

Step 7: Top with the remaining butter (you did cut it into small cubes, right?), and cheese.  Bake at 375º for 1 hour (if the color gets too dark before the time is up just toss a piece of foil over top)

Step 8: Remove your luscious dish of potatoey goodness and allow it to rest for 20 minutes

Step 9: Stand back while the hungry masses devour this tasty dish

This is certainly more intensive of a project than just opening a box of "Au gratin potatoes" but the results are worth every minute of your time.