| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes, Sausage, Taste |
6 |
Servings |
INGREDIENTS
| 4 |
T |
Butter |
| 1 1/2 |
c |
Minced leeks, white and |
|
|
light green parts only |
| 3 |
T |
Flour |
| 2 |
c |
Milk, heated |
| 1/4 |
c |
Grated gruyere cheese |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
T |
Dijon mustard |
|
|
Salt, pepper and |
|
|
freshly-grated nutmeg |
| 1 |
|
Garlic clove, peeled |
| 2 |
|
Idaho potatoes, peeled and |
|
|
sliced |
| 1 1/2 |
lb |
Smoked kielbasa, diced |
| 1/3 |
c |
Buttered bread crumbs |
INSTRUCTIONS
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 cons tantly,
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 grat in until top is browned and bubbly, about 40
minutes. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1
#513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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