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…