I offer Potatoes Au Gratin for today’s Meatless Monday recipe. This version is one I made for Easter; it was one of those serendipitous moments where I threw ingredients together, added something else, and something else again, and came up with a jaw-droppingly good dish. And it’s easy.
You may have notice I’ve been absent from posting for a while. I decided it was time for a break. During my absence, I have been in a comfort food coma and this recipe is indicative of the “comfort food” I’ve been making for Mr. Saucy and me lately.
Yesterday was Easter and I decided we would depart from our normal Easter feast of leg of lamb and have a more traditional Southern meal. Our menu consisted of a Brown Sugar Glazed Ham, Southern-Style Green Beans, Tomato Aspic, Deviled Eggs, Broccoli/Cauliflower Salad and this recipe for Potatoes Au Gratin.
Since this recipe is so hearty, it certainly stands alone as a fabulous meatless meal.
As I said, this was quite serendipitous. I was considering all sorts of potato options when I spied leeks in my produce drawer. This led to the possibility of a potato/leek tart, which led to this version of Potatoes Au Gratin.
In it, I have done a pretty traditional Au Gratin of potatoes, with cheese and cream, but I mixed my cheeses with an aged Gouda and a very sharp Cheddar. The leeks, which I sautéed in a bit of butter, are a twist on onions, and I have also added some fresh thyme leaves and a tiny titch of dry sherry in the heavy cream sauce. Thinly sliced russet potatoes, salt and ground black pepper round out the other ingredients in this simple and delicious dish.
With the leeks, thyme and that little titch of sherry the flavor is transformed to a whole new dimension. A very scrumptious dimension, I might add.
I hope you’ll give this recipe a try!
- 1 cup leeks, sliced, washed, dried
- 2 tablespoons butter
- 4 cups thinly sliced russet potatoes (about three medium-sized - peeled or skin on, as you prefer)
- 2 teaspoons fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups grated sharp Cheddar cheese, divided
- 1 cup grated aged Gouda cheese, divided
- 1 cup heavy cream, divided (3/4 cup and reserve ¼ cup)
- 1 tablespoon dry Sherry (you could use a dry white wine - but the Sherry makes it fabulous)
- 1 teaspoon butter for pan
- Preheat oven to 350°F.
- In a small skillet over medium-low heat, melt the butter.
- Add the sliced leeks and saute for about 5 minutes, or until soft.
- Remove from heat and set aside.
- In a large bowl, add the sliced potatoes, thyme leaves, salt and pepper, 1 cup of the Cheddar cheese, ½ cup of the Gouda cheese.
- Add the leeks and butter from the skillet, as well as ¾ cup of cream and the sherry and toss to combine.
- Place the potato mixture into a buttered shallow baking dish and press down to smooth.
- Pour over the remaining ¼ cup cream and add the remaining cheeses to the top.
- Place in the preheated oven and bake for 45 minutes, uncovered.
- Remove from oven and allow to set for 5 minutes prior to serving.