July 17, 2015

potato, leek, and pear gratin


Anything with the word gratin is always delicious!  It's like one of those foods that reminds you of your childhood, sitting around the table with family, discussing the day.  Maybe that was just me... it's possible, if it is... just bear with me!:)

This version of the original potato gratin is even better... at least in my opinion!  I made it with parmesan cheese, but gouda would also be amazing.  The thyme and pear just add to the flavors that all come together in this delicous potato dish!

Servings 6-8
Total Time 50 minutes

  • 1 teaspoon olive oil
  • 1 leek, white and light green parts only, thinly sliced
  • 2 garlic cloves, minced
  • 1, 12 ounce BPA-free can evaporated milk
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground nutmeg
  • course salt 
  • freshly ground black pepper, to taste
  • 2 yellow-fleshed potatoes (about 1 1/2 pounds total), peeled and sliced 1/8 inch thick
  • 2 firm ripe pears, sliced and seeds removed
  • 1/2 cup grated parmesan cheese


1.  Preheat oven to 375 degrees F.

2.  Separate the leek slices and rinse out the dirt the tends to get into between the layers.  

3.  Grease a 9x13 inch baking dish with the olive oil.  Line the base of the dish with the leeks.

4.  Arrange alternating slices of potatoes and pears, starting with edges of dish then filling in center with slices to fit.

5.  In a medium saucepan,  over medium heat, add the milk, thyme, nutmeg, salt and pepper, and bring to a boil (still on medium, the milk will burn easily). Remove from heat.

6.  Pour the milk mixture evenly over the top of the slices.

7.  Loosely cover with foil and bake for 1 hour. Remove cover, sprinkle with cheese and continue baking until tender and golden brown, 20 to 30 minutes more. Let stand for 5 minutes before serving.

8.  Enjoy!!!

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