Leeks, Mushrooms & Potatoes Gratin

Serves 4
4 Tablespoons butter
2 Large Leeks cleaned, cut in half lengthwise and sliced finely
150 Gr. White Mushrooms cleaned and finely sliced
2 Medium size potatoes cleaned and cut in small cubes or sticks
100 Gr. Pancetta or bacon (optional)
2 Tablespoons of All purpose flour
1 1/2 Cup Dry white wine at room temperature
1 1/2 Lukewarm Milk at room temperature
Salt & Pepper to taste
1/4 Cup Breadcrumbs

Easy enough to prepare, in a heavy base saucepan, melt the butter. Add the pancetta/bacon and cook at medium low heat until the bacon renders its fat. Add the leeks and cook for 2 to 3 minutes. Stir in the potatoes and mushrooms and cook for about 3-4 minutes.
Add the flour and cook the mixture for about 2 minutes, mixing constantly.
Add the white wine and lukewarm milk and mix well. Using a wooden spoon constantly mix everything in order to avoid any lumps in the sauce.
Cook for about 10 minutes until the sauce thickens. Season to taste.
Pour the mixture into an oven dish brushed with butter.
Sprinkle the top with breadcrumbs and bake in the oven at 180 Celsius for about 15 minutes. Finish the dish by grilling the breadcrumbs for about 5 minutes.

You can also make beautiful turnovers. Simply use a store bought flaky pastry and create 15 x 20 cm rectangles.
Place the bottom dough rectangle on a baking tray covered with parchment paper. Add about 3 tablespoonful of the leeks mixture.
Cover with a layer of dough and seal all the way around the perimeter of the rectangle to ensure the sauce does not leak during the baking.
Brush with a egg wash, using an egg yolk mixed with water.
Bake in a preheated 200 Celsius oven for 15-18 minutes, until golden brown and the bottom is crispy.

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