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This blog has a cute tagline – “The couple that sautés together stays together.”
1 1/2 cups heavy cream or non-dairy substitute (rice milk, etc)
1 large branch fresh rosemary
2-3 garlic cloves, peeled
1 T. unsalted butter or Earth Balance
1 leek, halved lengthwise, then thinly sliced
2 medium potatoes, peeled and thinly sliced
1 celeriac. peeled and thinly sliced
4 ounces grated Gruyere cheese (optional if you cannot eat cheese)
Salt and pepper
2 teaspoons herbs de Provence (combo of dried savory, rosemary, thyme, oregano, basil, marjoram and fennel)
Preheat oven to 350. In a medium saucepan over medium heat, heat the cream, rosemary and garlic until bubbles start to form along the sides of the pan. Turn off heat and set aside. Melt butter in a small skillet and sweat the leeks, seasoned with a pinch of kosher salt, taking care not to brown them (about 5-6 minutes); set aside. Spray a baking dish with cooking spray or coat with oil. Layer 1/3 of the potato slices, 1/3 of the celeriac slices, 1/3 of the cooked leeks and 1/3 of the gruyere. Season with salt and pepper and continue the process a second and third time. Pour the cream into the dish over the vegetables. Sprinkle top with herbs de Provence. Cover dish tightly with foil and bake at 350 for 45 minutes, until bubbly. Remove foil and continue to bake another 10-15 minutes, until top is golden brown.
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