| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Taste, Sausage, Potatoes |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 1/2 |
c |
Minced leeks, white and light green parts only |
| 3 |
tb |
Flour |
| 2 |
c |
Milk, heated |
| 1/4 |
c |
Grated gruyere cheese |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
tb |
Dijon mustard |
|
|
Salt, pepper and freshly-grated nutmeg |
| 1 |
lg |
Garlic clove, peeled |
| 2 |
lg |
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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