Our fall harvest has begun! Our farm team is bringing in loads of colorful squash, pumpkins, spinach, kale, cabbage, carrots, lettuces and herbs. But what to do with all those potatoes and leeks? Yes, there is potato leek soup, but we are in love with this recipe for potato leek gratin.
Potato Leek Gratin
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.