Potato-Leek Gratin

A recipe to remind you how great leeks can taste.  Serve with the salad recipe below.
Wash 2 lbs of potatoes.  Slice very thinly (the longer the slices, the less time it takes).

Cut the tops off 2 large or 3 medium leeks.  Clean carefully, then slice lengthwise in 2 inch julienne.

Saute the leeks in 2 T. olive oil or butter over low heat.  Season with 1/2 T. fresh thyme leaves (or 1/2 t. dried), salt and pepper.  Cook until soft.

Remove the leeks.  Add 1 C. heavy cream to the pan along with 1 minced clove of garlic and 1 bay leaf.  Simmer for five minutes.

Butter a 2 quart gratin dish.  (If you are using a 14″ cast iron skillet to cook the leeks, you can use that instead, removing the cream first.)

Using half the leeks, make a layer on the bottom of the pan.  Then layer the potato slices on top, sprinkling them with salt and pepper as you go.  Scatter the remainder of the leeks on top.

Pour the heavy cream over the gratin, removing the bay leaf.  Top the gratin with 3/4 C. Gruyere cheese and cover with foil.

Bake gratin at 350 for 40 minutes, then uncover and bake another 15-20, until the top is nicely browned and bubbling.

CLICK HERE FOR MEMBER NEWS

Just in Time for Spring

Spring Equinox was Monday, and just in time we are officially starting asparagus season.  We had a bit of a false start this year, but it’s here now for real, and should continue through April and well into May. In … Continue reading

Good News about Groundwater

Yesterday we did something on the farm that we haven’t done since early November:  we turned a pump on to irrigate a field.  It was just one field, and we didn’t water for very long.  The ground in all of … Continue reading

Waiting for the Mud to Dry

A lot has changed since the first humans figured out that you could stick a seed in the soil and grow food.  But one thing has remained the same:  with a few exceptions*, you can’t plant in wet soil. For … Continue reading