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	* Exported from MasterCook * Italian Potato and Leek Gratin Recipe By :Adapted from The Food of Italy Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- depending on what your heart will tolerate -- (1 to 3) 3/4 pound leeks -- trimmed, halved and sliced -- (one good sized leek) 3 garlic cloves -- thinly sliced 1 tablespoon fresh chopped thyme or 1 teaspoon dried thyme 2 pounds potatoes -- thinly sliced [use a mandolin for efficient even slicing] [about six medium potatoes] 12 ounces mascarpone -- (1 1/2 cups) 1 cup vegetable stock or chicken stock Sea salt Black pepper Preheat the oven to 375F. Slice the leeks down the middle, spread layers apart and wash well to remove any sand. Then slice into half circles. Grease an 8-inch round, 2 1/2-inch deep, gratin dish or casserole with butter. Heat the butter in a saucepan and cook the leeks for 10 minutes, stirring occasionally, until soft. Season with a few grinds of sea salt and black pepper; add the garlic and thyme and cook for a couple of minutes. Arrange a layer of potato on the bottom of the dish and season with salt and pepper. Scatter with 3 tablespoons of leek and a few dollops of mascarpone. Continue layers, finishing with a potato layer and dollops of mascarpone. Pour stock over the top and cover with aluminum foil. Bake for 1 hour, then remove the foil and bake for another 15 minutes to brown the top. If top is not brown, let it sit under the broiler for a few minutes. 2 entree serving or 4 sides. Source : "Cookwares.com" Yield : "1 casserole" NOTES : Leeks and potatoes make perfect companions. This recipe calls for fresh thyme, which is now (end of June) in season. Adapted from The Food of Italy by Sophie Braimbridge and Jo Glynn. Contributed to the FareShare Gazette by Chupa; 17 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 543 Calories; 8g Fat (13.5% calories from fat); 14g Protein; 107g Carbohydrate; 10g Dietary Fiber; 17mg Cholesterol; 915mg Sodium. Exchanges: 6 1/2 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat.

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