After a lengthy hiatus from blogging—a delightful trip to California last month that saw quite a few amazing meals but almost no cooking on my part!—I’m back home and back to my regular kitchen routine. This gratin, inspired equally by Deborah Madison and a tempting chunk of blue Stilton in my fridge, was yesterday’s lunch. Enjoy!
2 large leeks, mostly the white parts, rinsed and sliced into ¼-inch rounds
2 large potatoes (about 450 grams/just under a pound), peeled and sliced into rounds roughly the same thickness as the leek rounds
1 cup (about 150 grams) crumbled blue cheese of your choice
1 & ½ cups circa béchamel:
2 Tbls butter
3 Tbls flour
1 cup (250 mls) fresh heavy cream
1 Tbls chopped fresh thyme, plus a few sprigs for garnishing (optional)
salt & pepper
Set the oven to 350° F / 175° C. Boil the sliced leeks for 2 minutes in salted water. Scoop out, strain, and set aside in a colander to let cool. Boil the potato slices in the same water for 4 minutes, strain and let cool a bit. Meanwhile, make the béchamel:
Combine the butter and flour in a non-stick saucepan over low heat until a paste forms. Add the cream and stir or whisk vigorously until thoroughly combined. Simmer for 10 to 15 minutes, stirring often as it thickens to prevent the sauce from sticking. Add the chopped thyme about halfway through. Add a pinch each of salt and pepper and grate in approximately ¼ teaspoon of nutmeg. Keep the sauce warm while you proceed.
Butter a 9-inch (or similar) shallow glass baking dish or casserole. Line the bottom with a layer of potato slices, then a layer of the leeks. Now gently spread a layer of the white sauce over the veggies, followed by some of the crumbled blue cheese. You should have enough vegetables and béchamel for another layer. Tip: lightly salt and pepper the second layer of potato. Top with the remaining blue cheese and any straggler pieces of leek. Bake for about 30 minutes and remove from the oven when the top is bubbling and starting to turn golden. Garnish with fresh thyme sprigs.