RCP: Robert J's Leek Gratin

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RCP: Robert J's Leek Gratin

Postby Cynthia Wenslow » Sat Nov 25, 2006 1:08 am

Thought I'd put Robert's method/recipe for the Leek Gratin over here in the proper spot so people could find it.

Hello Cynthia. I did some of the cooking. My mother did the turkey and dressing this year. I did the potatoes and the apple pie. The leeks are really easy:

Cut the white ends off the leeks (I use a little green, too.) and halve lengthwise.
Blanch the leeks in water in a sautee pan until just tender.
Put leeks into a casserole and cover with cheese (I like to use Fontina or Pecorino Romano).
Pour in enough cream to coat the bottom of the casserole.
Season with sea salt and pepper (I use a four-peppercorn blend)
Cover with some hearty bread crumbs (optional).
Bake until bubbly and leeks are very tender (375 degrees).
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Cynthia Wenslow
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Re: RCP: Robert J's Leek Gratin

Postby Robert J. » Sat Nov 25, 2006 11:26 am

Thanks Cynthia. It's nice to have someone to show me around this joint. :)
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