Arowhon Pines
POTATO, LEEK & ONION GRATIN

The potato mixture for this recipe can be prepared a day ahead before baking, then covered in plastic wrap and refrigerated. Bring the gratin to room temperature before baking. If you're lucky enough to have leftovers, they keep well for several days in the fridge. Serve with short ribs, grilled salmon steaks or just about anything.


MAKES 6 - 8 SERVINGS

2 1/2 lbsLarge baking potatoes, about 41.25 kg
 Olive oil 
1/2Large Spanish onion
(about 10 oz/300 g), diced		Half
1Leek (about 10 oz/300 g), cut in
1/2" (1.5 cm) thick rings		1
2 tspCrushed garlic10 ml
 Salt & freshly ground black pepper 
1/4 cup35% cream50 ml
1/2 lbWhipped cream cheese250 g
1Large egg1
 Nutmeg 

TOPPING:

1/4 cupFresh (homemade) bread crumbs75 ml
1/4 cupFreshly grated Parmesan cheese
(Parmigiana Regiano is the very best)		75 ml
2 tbspButter, softened50 ml
1 tbspChopped fresh parsley15 ml


Scrub potatoes; dry well. Bake in 400 degrees F (200 degrees C) oven for 20 minutes. Quickly puncture potatoes a few times to release steam; bake for 20 - 40 minutes longer or until tender.

Meanwhile, in a skillet, heat oil over medium heat; cook onion and leek, stirring, for about 5 minutes or until softened. Add garlic; season with salt and pepper to taste. Continue cooking until onions are tender but not browned.

Halve potatoes and remove pulp to large bowl; mash well. Mix together cream, cream cheese and egg, blend into potatoes. Stir in onion mixture and 1/2 the parsley. Season with salt, a liberal amount of pepper and a pinch of nutmeg to taste. Spread in 3-inch (8 cm) deep, lightly buttered 8-10 cup (2.0 l) round baking dish to make about 2-inch (5 cm) deep layer. Bake in 350 degrees F (180 degrees C) oven for 45 minutes.

Topping: Mix together bread crumbs, cheese and butter; sprinkle over potatoes. Bake for about 20 minutes longer or until golden brown. Garnish with the other half of the parsley.