by Caitlin Saniga
- 3 pounds small potatoes (such as red or Yukon gold), sliced 1/8 inch thick
- 2 tablespoons unsalted butter, plus more for buttering dish
- 10 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces
- 4 cloves garlic, thinly sliced
- 2 cups heavy cream
- 1 cup milk
- 1/4 cup chopped fresh chives, for garnish
Preheat oven to 375 degrees. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.
In a large skillet, heat butter over medium heat. Saute the leeks and garlic until the leeks are tender, about 7 minutes. Set aside.
In a buttered 9-by-13-inch baking dish or a large casserole dish, arrange half of the reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt. Top with the reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt. Bake until the potatoes are tender, the top of the gratin is golden brown, and most of the cream and milk have been absorbed, about 45 minutes. Garnish with chives.
Recipe adapted from: Country Living (and prepared by Aunt Karen)