Leek and Potato Gratin

Like everything else I have made from the cookbook thus far, this was totally delicious. It was delicious to the point that my father liked it so much he commented about it the following day. (My dad sometimes doesn't like what I cook because he's a very simple meat and potatoes kind of guy. I like spices and trying new flavor combos, so our palettes don't always mesh.) Greg loved it and ate multiple servings like a pro potato gratin eater.

They were also really easy to make. 

The only downside is that they do have heavy cream in them, which is pretty fattening. But whatever. It's not like I go around chugging cartons of heavy cream left and right. 

The recipe required more leeks than we actually used. We made ours with three, and I think that was more than enough. 

I love potatoes.

The recipe was actually featured on the Bon Apetit website here, so I was able to post it below in case you wanted to try it yourself.

Leek and Potato Gratin

There's nothing like the flavor of a freshly dug potato. In this luscious fall gratin, potatoes get the royal treatment.

INGREDIENTS
1 1/2 pounds small white, red, or Yukon Gold potatoes, cut into 1/4-inch slices 
1 tablespoon unsalted butter 
5 leeks, white and light green parts, halved lengthwise, cut crosswise into 1-inch lengths and well washed
2 garlic cloves, thinly sliced 
1 cup heavy cream 
1/2 cup milk 
6 teaspoon salt 
2 tablespoons chopped fresh parsley

PREPARATION
Preheat the oven to 375 degrees F. 

In a pot of boiling salted water, parcook the potatoes for 5 minutes. Drain. 

In a 10-inch cast-iron or other ovenproof skillet, heat the butter over medium heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks are tender, 5 to 7 minutes. Transfer the leeks to a bowl. 

In the same skillet, arrange half of the potatoes over the bottom. Pour 1/2 cup of the cream and 1/4 cup of the milk over the top and sprinkle with 1/2 teaspoon of the salt. Top with the sauteed leeks and arrange the remaining potatoes on top. Pour the remaining 1/2 cup cream and 1/4 cup milk over the potatoes and sprinkle with the remaining 1/4 teaspoon salt. Bake for 45 minutes, or until the potatoes are tender, the top is golden brown, and most of the cream and milk have been absorbed. Serve sprinkled with the parsley.

Note: I didn't edit this recipe, but stated how I modified it above with the amount of leeks we used.