A gratin is usually topped with cheese and breadcrumbs to form a lightly browned and tasty crust. But I have found that a cream sauce with a bit of cheese creates the same delicious tasting results. (I’ll save the carbs for my biscotti). Gratin also refers to the shallow oven-proof dish used to bake the recipe. Generally oval in shape and the individual dishes make for a lovely presentation.
- 4 leeks
- 1-2 tablespoons olive oil
- 4 medium russet potatoes
- 1 cup heavy cream
- 2 egg yolks
- 4 ounces gorgonzola cheese
- 1 teaspoon salt
- Slice leeks in half lengthwise and rinse well. Then thinly slice the white and 1 inch of green.
- Saute in olive oil until soft. Season with salt and pepper.
- Peel and slice russets 1/16 inch.
- (If using individual gratin dishes, proceed as directed for 9×13 baking dish, simply divide the vegetables and sauce evenly between the individual dishes.)
- Layer 1/3 of potatoes in 9×13 baking dish. Top with 1/3 of the the sauteed leeks. Season with salt and pepper.
- Repeat with a layer of potatoes and leeks until both vegetables are all used. Season each layer as you go
- In a small saucepan, combine cream, egg yolks, 2 ounces gorgonzola (reserve the other half for the top of gratin) and salt. Cook over low-medium heat just until cheese melts, about 3-5 minutes
- Pour cream sauce over potatoes and leeks and top with extra gorgonzola. Cover with aluminum foil
- Bake at 350* for 30 minutes. Raise heat to 450*. Remove foil and continue baking until gratin is bubbling and lightly brown, about 15-20 minutes
Let rest 10 -15 minutes, this allows the vegetables to absorb the sauce.