Sweet Potato & Leek Gratin

Sweet Potato & Leek Gratin
Photo by Amy Albert


  • 3 medium Idaho potatoes (1-¼ lb. total), peeled
  • 6 oz. pancetta or country ham, cut into ¼-inch dice
  • 2 medium sweet potatoes (1 lb. total), peeled (see Sweet potatoes vs. yams)
  • 2 cups heavy cream
  • ¼ cup minced garlic
  • Freshly ground black pepper to taste
  • 2 Tbs. olive oil
  • + 4 more ingredients
    • 1 tsp. coarse salt
    • 3 Tbs. fresh thyme leaves
    • 2 Tbs. unsalted butter; more for the pan
    • 2 large leeks (1 lb. total), trimmed, halved lengthwise, sliced ¼ inch thick crosswise, swished and soaked in enough cold water to cover

Lift the leeks gently from their soaking water so that any grit stays behind. Drain them in a colander. In a medium saucepan over medium heat, melt the butter in the olive oil. Add the pancetta or ham and cook, stirring occasionally, until golden, about 9 min. Remove with a slotted spoon to drain...

View full recipe at Fine Cooking


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