I cannot believe that this weekend is Easter. It seemed like it was just Christmas and now all of a sudden we’re a quarter of the way through the year! I mentioned, over Christmas, that for our dinner we had made a potato dish that was our new favorite and this is that dish. It’s potato dauphinoise, which is essentially just sliced potatoes and milk and cream. It’s way more simple than a scalloped potato and tastes just as good. Everyone knows that I love cheese, but honestly, you don’t even miss it here.
We made a simple version of it over Christmas, but for this one I decided to add leeks (one of my favorite vegetables to use in the spring, or really, anytime) and a little bit of garlic to make it perfect for Easter or just a great side dish. It’s so simple – honestly, the hardest part is slicing the potatoes which isn’t even hard. Then you layer the potatoes, pour over the cream and milk and put it in the oven. It gets this great, light crust on top that you would think could only be possible with cheese, but it forms by itself. They’re creamy, loaded with flavor, and absolutely delicious.
- 2 lbs large russet potatoes, peeled and thinly sliced
- 1 large leek, thinly sliced, light green and white parts only
- 1 clove of garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- Salt and pepper
- Preheat the oven to 300 degrees. In the bottom of a gratin baking dish, arrange the potatoes in overlapping layers. Sprinkle the leeks and garlic over the top of the potatoes. Mix together the milk, cream, salt and pepper, then pour over the potatoes to just cover them. Bake, uncovered for 1 hour.
- Remove from oven and season the top of the potatoes with a generous pinch of salt and pepper. Grate a little fresh nutmeg over the top. Place the pan back in the oven and bake until the cream and milk are thick and bubbling and the top is golden brown, about 1 1/2 hours longer.
Adapted from Saveur
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