Dinner Last Night

21 Dec

Tonight we’re having potato leek gratin.  It uses wonderful things from the share we picked up on Wednesday.

The leeks have been washed and sliced to a quarter inch, then softened in 2 tablespoons of butter in a cast iron frying pan.  Once the leeks were soft, I added the fresh thyme — so fragrant! — and some fresh-ground nutmeg, and salt and pepper to our family’s taste.  When all was soft, I stirred in a tablespoon of floor and 2 cups of milk.  Heavy cream would be delicious and decadent but I didn’t have any in the house.  Once that had thickened, I set it aside in  a bowl, and wiped out the pan and began layering (like a lasagna)…Sweetland potatoes, the leek/cream mixture, shredded gruyere cheese, and chives (still frozen from by our back steps), in repeating layers until my cast iron pan was full.  This went into the oven, covered for about half an hour, and then the foil came off and it went back for another 15 or so until brown and bubbly.

Your potatoes, leeks and thyme have never had it so good!

Alongside we had some Piggery ham and your kale, braised.


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