Friday Dinner: Leek and potato gratin

Feeling like you want to forget about being healthy and treat yourself? You don't need to have restaurant food to do that. Try this gratin, which takes only a casserole and an oven. I wanted to have a dish highlighting spring leeks. I also had leftover whipping cream that I used for making cheese cake and had to get rid of. So this dish was perfect.

Leek and potato gratin (for 3-4 people):
Leek (2 white parts, about 5 inches each)
Potato (4 small to medium)
Whipping cream (1-1/2 cup)
Shredded mozzarella cheese - You can use any of your favorite white cheese
Salt
Pepper
Garlic (3-4 small cloves)

1. Preheat the oven at 375 degrees.
2. Clean leeks really well and slice them. If it's easier, you can wash them after slicing them.
3. Slice potatoes thinly about 1/4 inch thick. You don't need to peel them if you are using baby potatoes. Peel and slice garlic cloves.
4. Spread leek slices in a casserole. Place potato slices over the leek slices, try not to make them overlap too much. Put garlic slices in.
5. Fill the casserole with whipping cream. Potatoes should be half submerged (but not completely). Salt and pepper well.
6. Top it with a lot of cheese.
7. Cook in the oven for 35 minutes. If it starts to brown too much, put aluminum foil over the casserole. It's done when potatoes are nice and tender.

Leeks were really tender and sweet. Loved it! I didn't put any meat in this dish, but you can add chicken pieces or any kind of seafood like white fish, salmon, shrimp, scallop, etc. If you are worried about putting whipped cream, just make white sauce with butter, flour, and low-fat milk.

I served it with tomato salad with goat cheese and vinaigrette.

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