Potato and Leek Gratin
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By Appears in Cook's Country October/November 2016
There’s nothing wrong with your standard potato gratin. But we wanted something a bit more elegant.
WHY THIS RECIPE WORKS
For our potato and leek gratin, we needed to find a way to cook both vegetables until tender. But this didn’t mean finagling just the cooking time—we needed to find the right way to cut them, too. Cutting the leeks into 1/2-inch pieces ensu...
