Recipes 11.17.16

Variations on the Theme

Both of these recipes contain oodles of cream. What the heck, it’s Thanksgiving.

Leek Gratin

This recipe is from James Peterson’s “Glorious French Food.” You can use the leftover green stalks of the leeks for soup.

Serves six.

6 medium leeks

1 to 1 1/2 cups heavy creem

Salt and pepper

 

Preheat oven to 350.

Cut the roots off the end of the leeks and cut off the greens, leaving about three inches of the palest green parts. Cut in half, lengthwise, and rinse under cold water. 

Place leek halves in one layer in a casserole dish. Pour heavy cream over all and season with plenty of salt and pepper. 

Bake for 35 to 45 minutes, pressing down on the leeks occasionally while baking. 

 

Sweet Potato Gratin With Smoked Chiles

This recipe is from Bobby Flay’s “Bold American Food.” You can fiddle with the measurements. I use more of the chipotle sauce than the recipe calls for, and I don’t bother to puree it in a blender, I just stir it up.

Serves 8 to 10. 

4 cups heavy cream

1 canned chipotle pepper (or just a few tablespoons of the sauce)

6 medium sweet potatoes, peeled and sliced thin

Salt and pepper

 

Preheat oven to 350.

Combine cream and chipotles. 

In a 10-by-10-inch casserole, arrange a quarter of the sliced potatoes and season with salt and pepper. Pour a quarter of the cream over them. Repeat with remaining layers. 

Bake for an hour or until the cream is absorbed and the potatoes are browned.