Ingredients for Creamy Potato and Leek Gratin

• 9 medium leeks ( about 1.4kg

• white and pale green parts only)

• 3 cucchiai di burro non salato

• 900g russet (baking) potatoes

• 1 1/2 cups double cream

• 1 cup whole milk

• 2 cucchiaini di foglie di timo

• An adjustable-blade slicer

Preheat oven to 204°C with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.

Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 1800g ). Wash leeks.

Cook leeks in butter with 1/2 teaspoons salt and 1/4 teaspoons pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.

Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 teaspoon salt, and 1/2 teaspoons pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.

Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.

Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 177°C oven until hot, about 30 minutes.

Avvertenza

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