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| Vermont Creme Fraiche Potato Leek Gratin |
| Ingredients |
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- 1 container 8oz Vermont Creme Fraiche
- 1 TBSP Vermont Cultured Butter
- 3 leeks, white & light green parts, sliced in half lengthwise, cleaned well and chopped
- 2 cloves garlic, minced
- 3 slices bacon, cut in 1/2" pieces
- 1 TBSP chopped thyme
- 1-1/2 cup whole milk
- 4 large Yukon gold potatos, peeled, sliced thin
- 1 cup grated gruyere cheese
- salt & pepper to taste
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| Directions |
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Preheat the oven at 350F. Melt butter in a large saute pan over medium heat, add leeks, bacon and garlic, stirring occasionally, allowing leeks become translucent.
Add salt, pepper and thyme. Add milk and allow to come to boil, stirring frequently. Lower heat and stir in creme fraiche. Add sliced potatoes and simmer for few minutes.
Make sure potatoes are coated. Butter 2 quart baking dish and place half of the potato mix in the dish. Sprinkle half of the cheese over the first layer, add the remaining potatoes and sprinkle cheese over the top.
Bake 45 minutes to
1 hour.
Voila!
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