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Categories:Viewed: 58 - Published at: 7 years ago
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 2 cups finely sliced leeks, white part only
- 1 tablespoon roasted garlic puree (see note)
- 1 tablespoon chopped rosemary leaves
- Pinch freshly ground nutmeg
- Coarse salt and freshly ground white pepper to taste
- 5 tablespoons unsalted butter, at room temperature
- 4 large Yukon Gold potatoes, peeled and cut, crosswise, into 1/8-inch-thick slices
Method
- Preheat the oven to 400F.
- Combine the milk and cream with the leeks, garlic puree, rosemary, and nutmeg in a large heavy saucepan over medium heat.
- Add salt and white pepper and bring to a simmer.
- Whisk in 3 tablespoons of the butter, remove from the pan from the heat, and keep warm.
- Using the remaining butter, generously coat the interior of an 11-by-7-by-2- inch baking pan.
- Set aside.
- Season the potatoes with salt and pepper.
- Using about half of the potatoes, cover the bottom of the prepared pan with a layer of slightly overlapping potato slices.
- Pour half of the milk mixture over the potatoes.
- Make another layer with the remaining potatoes and cover it with the remaining milk mixture.
- Bake for about 1 hour, or until the tip of a small, sharp knife is easily inserted into the center.
- Remove from the heat and use as a side dish with meat, game, or poultry.
