It is a mistake to think you can solve any major problems just with potatoes.
But with these potatoes, you definitely can solve a lot of the minor ones… 🙂
3 pounds small potatoes (such as red or Yukon gold), sliced 1/8 inch thick
2 tablespoons unsalted butter, plus more for buttering dish
2 tablespoons honey
10 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces
4 cloves garlic, thinly sliced
2 cups heavy cream
1 cup milk
1/4 cup chopped fresh parsley, for garnish
Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.
In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.
In a buttered gratin dish, round souffle dish, or lasagna pan arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt and 1 tablespoon honey. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt and remaining honey.
Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.
Yields: 12 servings