Potato And Leek Al Forno Recipes

Steps:

• Preheat oven to 400°F 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 8 cups). Wash leeks.
• Cook leeks in butter with 1/2 tsp salt and 1/4 tsp 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 tsp salt, and 1/2 tsp 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.
• Do Ahead
• Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

Steps:

• Thinly slice the potatoes with a mandolin or very sharp knife (they must be thin or they will not cook through evenly).
• Preheat the oven to 180oC (350oF).
• Heat the butter or oil in a saucepan and cook the leeks over a low heat for about 10 minutes, or until soft.
• Season with salt and pepper.
• Add the garlic and herbs and cook for a couple of minutes.
• Grease a shallow, 3 litre (12 cup) capacity gratin dish with butter or oil.
• Arrange a layer of potatoes in the base of the dish and season with salt and pepper.
• Scatter with one-third of the leeks and a few dollops of mascarpone.
• Continue in the same way to make two more layers, finishing with a layer of potatoes, then top with mascarpone.
• Pour the stock over the top and cover with foil.
• Bake in the oven for about 1 hour, removing the foil for the last 15 minutes to brown the top.