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.
Chantal and the Sunday Supper Movement have come together to encourage everyone to take a couple of hours out of their busy week and bake for someone who has been affected by cancer or someone in the medical profession who makes a difference in the lives of cancer patients. A small gesture to show someone how much you care can make a difference in their day.
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
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Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}
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
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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.
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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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Enjoy. ~ Krayl
Do you want to get your own Easy as Pie Dish? Chantal is offering will be 20% OFF of ALL Chantal Pie dishes on www.chantal.com. BAKE4CURE must be entered at checkout to receive the pie dish discount. The coupon discount code is active October 16, 2012 through October 30, 2012.
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.
- Pecan Pie by The Girl in the Little Red Kitchen
- Nana’s 3LB Deep Dish Apple Pie by I Run For Wine
- Upside-down Apple Pie by Comfy Cuisine
- Coconut Pie by Basic N Delicious
- Italian Chicken Pie by Momma’s Meals
- German Apple Pie by Mrs. Mama Hen
- Funny Cake by Cindy’s Recipes and Writings
- Sweet Potato Pie with Gingersnap Crust by Webicurean
- Crustless Pumpkin Pie with Maple Whipped Cream by The Meltaways
- Lemon Meringue Pie by The Messy Baker Blog
- Ham and Spinach Quiche by Magnolia Days
- Pink Salmon Quiche by My Catholic Kitchen
- Pumpkin Pie with Pecan Streusel Topping by Juanita’s Cocina
- Grilled Eggplant Moussaka With Greek Yogurt White Sauce by Sue’s Nutrition Buzz
- Chocolate Chip Pecan Pie by Big Bears Wife
- Pumpkin Maple Pie by Mama’s Blissful Bites
- Spiced Pumpkin Pie with a Cinnamon Roll Crust by Daily Dish Recipes
- Pasteis de Nata ~ Portuguese Custard Tart by Family Foodie
- Chocolate Pie by Diabetic Foodie
- Fancified Shepard’s Pie by Crispy Bits & Burnt Ends
- Pink Lady Pie by From Fast Food to Fresh Food
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.
- Butterscotch Pudding Triple Chip Cookies by Dinners, Dishes and Desserts
- Hazelnut Milk Chocolate Pie by Vintage Kitchen Notes
- Flatbread with Grapes, Gruyere, Rosemary and Red Onions by Shockingly Delicious
- Salted Caramel Filled Chocolate Chip Cookie by Hezzi-D’s Books and Cooks
- Candy Bar Pie by That Skinny Chick Can Bake
- Mini Quiches by In the Kitchen with Audrey
- Apple Cranberry Slab Pie by Generation Y Foodie
- Gratin of Potatoes, Onions & Leeks by An Appealing Plan
- Garlic rosemary yeast rolls by Gotta Get Baked
- Italian Tomato Tart by She likes ruffles, he likes truffles
- Impossible cheeseburger pie by In the Kitchen with KP
- 10 Grain Muffins by Mangiamo!
- Deep Dish Caramel Apple Pie by Mama Mommy Mom
- Date Crumb Pie by girlichef
- Gluten-Free Carrot Cake Doughnuts by What Smells So Good?
The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.
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 where we’ll talk about our favorite Comfort Food Recipes.
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.
Keep up with the latest from Chantal on their website, twitter, facebook, and Pinterest !
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Yum! Love this. I too, attempt to be Julia every once in a while. Well done.
I would love to have a slice of this for brunch – it sounds fantastic!
This looks delish!!
Gorgeous dish! I’m looking forward to seeing what you make next!
This is comfort food at its best! Love the idea of leeks and potatoes together
I absolutely love potato and leek soup. This has those same flavors but in a gratin. I could probably eat the whole dish.
Sounds delicious, Krayl! Thanks for helping spread the word!
This reminds me of my mom’s scalloped potatoes – yum!
I rarely buy leeks but I’d love to try this!
Mmmmm….so delicious and comforting. Thanks for all the tips…I can see this making an appearance on our table very soon! Happy #SundaySupper!
I’ve never cooked with Leeks but you made me want to start! YUM.
Good thing my mom doesnt go online! She’d have me making this 24/7
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.
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!
This looks like a great side dish! I love potatoes and leeks used in combination in dishes.
Mmmm…this looks very good!