Potato & Leek Gratins

By Pooh

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, peeled
• halved, and thinly sliced.
• 2 large leeks, trimmed to light-green
• part, cleaned, and chopped.
• 2 cups reduced-sodium chicken broth.
• 2 garlic cloves, cut in thin slivers.
• 2 teaspoons fresh thyme, chopped.
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper.

Preparation

Step 1

1. Preheat the oven to 400 deg.
Place 6 (6-ounce) ramekins or
custard cups on a large rimmed
baking pan.

2. Combine all the ingredients in a
large saucepan; cover and bring just
to a boil. Reduce the heat & simmer,
uncovered,stirring occasionally,
until the potatoes are crisp- tender,
about 5 mins.

3. Divide the potato mixture and broth
among the ramekins, pressing the tops
with the back of a spoon to level.
Bake until the potatoes are tender
and golden when pierced with a
knife, knife, about 40 minutes


FOOD NOTE


When assembling the gratins in step 3, add a little water to each ramekin in necessary, so that the mixture comes to within 1/2 inch of the rim. The potatoes will then cook evenly.