Potato Leek Gratin

Monday, April 25, 2016


1 leek, washed & finely chopped (about 1 cup)
3 russet potatoes, peeled & thinly sliced
1 cup heavy cream
1/2 cup soy milk
1 1/2 cup shredded cheddar
1/3 cup Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil 
Salt & pepper, to taste

Preheat oven to 400F. In a bowl, mix cheeses and set aside.

In a deep frying pan, add butter. Melt, then add leeks. Once tender, add garlic. Cook for another 2 minutes.

Add heavy cream, milk, salt, pepper, basil, oregano. Stir well. 

Layer potatoes. Let boil then simmer for 10 minutes. In a pie dish, add a layer of potatoes, sprinkle with cheese, add milk mixture. Alternate layers until you've used all of the ingredients.

Bake for 35-45 minutes.