Sweet Potato and Pear Gratin
Ingrediënten
CREAMY LEEKS
- ¼ cup butter
- 3 tablespoons all-purpose flour
- 5 cups thinly sliced leeks about 1½ lb
- 3 cloves garlic finely chopped
- ¾ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup dry white wine or cognac
- 1¼ cups whipping cream
- ½ cup chicken broth
- 2 tablespoons chopped fresh or ¾ tablespoon dried thyme leaves
- 1½ cups shredded Gruyère or fontina cheese 6 oz
SWEET POTATOES AND PEARS
- 2 lb dark-orange sweet potatoes peeled, cut into ¼-inch slices (6 cups)
- 1 lb ripe pears cut into ¼-inch slices (4 cups)
TOPPING
- ½ cup panko crispy bread crumbs
- 1 tablespoon butter melted
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
Instructies
- In 12-inch skillet, melt ¼ cup butter over medium heat.
- Stir in flour until smooth.
- Stir in leeks, garlic, nutmeg, salt and pepper.
- Cook 4 to 6 minutes, stirring occasionally, until leeks are softened.
- Add wine; heat to boiling.
- Reduce heat; simmer 3 minutes.
- Stir in whipping cream, broth and 2 tablespoons thyme.
- Heat just to simmering.
- Cook 7 to 8 minutes, stirring occasionally, until thickened.
- Remove from heat; let stand 10 minutes.
- Stir in cheese.
- Arrange half of the sweet potatoes in casserole.
- Pour half of the leek mixture over sweet potatoes.
- Arrange pears over leek mixture.
- Top with remaining sweet potatoes.
- Pour remaining leek mixture over potatoes; press gently to submerge potatoes.
- Cover with foil; bake 40 minutes.
- In small bowl, mix bread crumbs and melted butter.
- Add 1 tablespoon thyme; toss to mix.
- Sprinkle topping over casserole.
Notes / Tips / Wine Advice:
Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
Nutritional Information
Calories: 310 kcal
