Potato, leek and thyme gratin from Donna Hay Magazine, Aug/Sep 2011 (#58): Entertaining Issue (page 138)

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Notes about this recipe

  • Breadcrumbs on April 14, 2013

    p. 138 I needed a no fuss potato dish to accompany our grilled lamb chops this evening and this recipe seemed to fit the bill perfectly. Prep was quick and easy, especially since I used my mandoline to thinly slice my potatoes and leeks. Parmesan cheese was grated, butter melted and a baking dish was oiled. All ingredients were tossed together then placed in the baking dish which was topped w foil and baked at 350° for 35 mins. Foil is then removed and the dish bakes for an additional 20 – 25 mins until cooked through. This was delicious and light-tasting. We loved that the pan wasn’t overcrowded so everything had an opportunity to caramelize and crisp around the edges (DH has you divide the mixture into 2 pans). Potatoes and leeks are a perfect pairing in my books and adding Parmesan to the party takes this from delicious to outstanding. One of my favourite potato dishes ever. Photos here: http://chowhound.chow.com/topics/895710#8018444

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