Mahnke Family RecipesKielbasa, Potato and Leek Gratin
Ingredients
- 4 T / 56 g Butter4 T / 56 g Butter
- 1 1⁄2 c / 375 g Minced leeks, white and light green parts only1 1⁄2 c / 375 g Minced leeks, white and light green parts only
- 3 T / 15 g Flour3 T / 15 g Flour
- 2 c / 454 g Milk, heated2 c / 454 g Milk, heated
- 1⁄4 c / 25 g Grated gruyere cheese1⁄4 c / 25 g Grated gruyere cheese
- 1⁄4 c / 25 g Grated Parmesan cheese1⁄4 c / 25 g Grated Parmesan cheese
- 1 T Dijon mustard1 T Dijon mustard
- 1 t Salt, pepper and freshly-grated nutmeg1 t Salt, pepper and freshly-grated nutmeg
- 1 large Garlic clove, peeled1 large Garlic clove, peeled
- 2 lbs / 900 g Idaho potatoes, peeled and sliced2 lbs / 900 g Idaho potatoes, peeled and sliced
- 1 1⁄2 lb / 681 g Smoked kielbasa, diced1 1⁄2 lb / 681 g Smoked kielbasa, diced
- 1⁄3 c / 76 g Buttered bread crumb1⁄3 c / 76 g Buttered bread crumb
This is won of my absolute favourite meals. It might sound different, but the flavours marry together so well. Delicious.
Method
- Melt 3 tablespoons butter in a medium saucepan, add leeks, cover and cook over low heat for 5 minutes, until tender.
- Uncover, stir in flour and cook 1 minute.
- Add milk in a thin stream, whisking constantly, and simmer 5 minutes, stirring occasionally.
- Remove from heat and add cheeses and mustard, stirring until cheese melts; season to taste with salt, pepper and nutmeg.
- Meanwhile, rub a buttered oval gratin dish with garlic clove. Layer half of potatoes in bottom of dish, season with salt and pepper and top with half of kielbasa.
- Add half of leek sauce, spreading it evenly over sausage and potatoes.
- Repeat with remaining potatoes, sausage and sauce, generously seasoning potatoes.
- Top with buttered bread crumbs and dot with remaining tablespoon butter.
- Bake gratin in until top is browned and bubbly, about 40 minutes.
Servings
6
Category
Prep time
20 minutes
Cooking time
50 minutes
Cuisine
Author
David Rosengarten