Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}

Recipe #2 on my quest to cook through Mastering the Art of French Cooking by Julia Child, this recipe is a variation on the Gratin de Pommes de Terre aux Anchois, but as I was missing the leeks from last week’s Quiche aux Champignons, I decided they would be the perfect addition to the dish for this week’s SundaySupper event with Chantal. OK, admittedly mostly because I have this fantastic Chantal dish that I love but rarely use and as you may know by now I am always up for an excuse to use a dish or platter.

For this preparation, I opted to make a true Gratin as described by Julia as basically a Quiche minus the pastry shell, baked in a dish and usually more substantial in its ingredients. I plan on serving this as a side item with roasted chicken for the perfect fall dinner.

WHAT I LEARNED FROM JULIA:

  • The leek cooking technique created soft leeks full of flavor that really could be added to any dish or used as a topping for fish or chicken.
  • The value of using lids on pots. Seems simple and 101 but the items retain their moisture, or even create more, and cook evenly.

WHAT I WOULD CHANGE NEXT TIME:

  • Use slightly less butter. Probably cut this on the onion portion.
  • Use slightly more pepper. Possibly use a herb…sage…
  • BIG TIP: There was more liquid in the dish after baking than expected. For the future: Make sure potatoes are fully drained. Even on a towel before adding. Make sure all leek liquid is cooked off before adding to dish.

PROBABILITY OF REPEATING RECIPE 1-10: 8

Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}

INGREDIENTS:

  • 1 lb. sliced white of leek (about 3 ½ cups)
  • ½ cup water
  • 1 tsp. salt
  • 3 cups chopped potatoes
  • 2/3 cup minced onions
  • 6 tb butter (3 for leeks / 3 for onions)
  • 3-4 cup baking dish such as an 8-inch Pyrex pie plate
  • 3 eggs beaten
  • 1 ½ cups whipping cream
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ¼ cup grated Swiss cheese

DIRECTIONS:

Preheat oven to 375 degrees

Boil Leeks over moderately high heat in a heavy bottomed, covered saucepan with the water, salt, and 3 Tb. butter until liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender.

Cook onions slowly in 3 Tb. butter for 5 minutes, until tender but not browned.

Drop potatoes in boiling salted water and cook for 6-8 minutes or until barely done. Drain thoroughly.

Butter the baking dish. Layer 1/2 potatoes, onions and leeks then repeating with 2nd ½ of all.

Combine eggs, whipping cream, salt and pepper. Whip. Pour over potatoes, onions and leek in dish. Spread cheese over top.

Bake for 30-40 minutes in upper third of oven until top is nicely browned.

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~ Krayl

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These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware. They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish. Many are giving away their dish along with their pie to brighten someone’s day.

As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang. Check out these additional recipes, perfect to take to someone who you want to make feel special this month.

Join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

 

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37 Responses to Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}

  1. Conni Smith October 30, 2012 at 12:45 AM #

    Mmmm…this looks very good!

  2. Hezzi-D October 25, 2012 at 7:56 PM #

    This looks like a great side dish! I love potatoes and leeks used in combination in dishes.

  3. Sarah October 23, 2012 at 4:09 PM #

    I always add onions to my potatoes au gratin but I’m totally adding leeks from now on. oooohhh and I’ll have to add the egg and whipped cream mixture instead of a bechamel. I bet it makes it lighter! Thanks for the ideas!

  4. Nancy @ gottagetbaked October 22, 2012 at 12:39 AM #

    I love baked potato dishes and your gratin looks so hearty and comforting. Thanks for the tips on what you would do differently next time – I always find it super helpful when people write about their cooking experiences in such an honest way.

  5. Sarah October 21, 2012 at 11:16 PM #

    Good thing my mom doesnt go online! She’d have me making this 24/7

  6. Megan - I Run For Wine October 21, 2012 at 5:15 PM #

    I’ve never cooked with Leeks but you made me want to start! YUM.

  7. Liz October 21, 2012 at 3:58 PM #

    Mmmmm….so delicious and comforting. Thanks for all the tips…I can see this making an appearance on our table very soon! Happy #SundaySupper!

  8. Patti October 21, 2012 at 3:49 PM #

    I rarely buy leeks but I’d love to try this!

  9. diabeticFoodie October 21, 2012 at 3:13 PM #

    This reminds me of my mom’s scalloped potatoes – yum!

  10. Cindys Recipes October 21, 2012 at 1:03 PM #

    Sounds delicious, Krayl! Thanks for helping spread the word!

  11. Renee October 21, 2012 at 12:12 PM #

    I absolutely love potato and leek soup. This has those same flavors but in a gratin. I could probably eat the whole dish.

  12. Paula @ Vintage Kitchen October 21, 2012 at 11:02 AM #

    This is comfort food at its best! Love the idea of leeks and potatoes together

  13. Jen @JuanitasCocina October 21, 2012 at 10:59 AM #

    Gorgeous dish! I’m looking forward to seeing what you make next!

  14. Jennifer B October 21, 2012 at 10:48 AM #

    This looks delish!!

  15. Katie October 21, 2012 at 10:22 AM #

    I would love to have a slice of this for brunch – it sounds fantastic!

  16. Dara October 21, 2012 at 10:16 AM #

    Yum! Love this. I too, attempt to be Julia every once in a while. Well done.

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