This is a French-styled potato dish my father used to make a lot. When we lived in Germany, we were about 3 miles from the French border and used to sample many regional French dishes. Their recipes seem to have a lot of butter and cream and somehow are quite healthy. I’ll buy that!
1 clove of garlic
1 large leek
2lbs potatoes, peeled and finely sliced
8oz grated cheese . . . I use Gruyère, but you can also use a mild cheddar, jack or swiss
1 cup whole milk
1 egg
2 tablespoons butter
Sea salt and freshly ground pepper
Pinch of nutmeg
Preheat oven to 350°. Wait, heat the oven to 350°. I don’t know why people say “preheat”. Aren’t you heating it to 350°? Anyway … Mince the garlic and the white part of the leek and sauté in a small saucepan with 1 tablespoon of the butter for a few minutes and set aside. Beforehand, make sure you clean the leek real good. Lots of dirt gets trapped in it.
Spray an ovenproof dish with non-stick cooking spray and line the bottom with a layer of potatoes. The oven dish should be an appropriate size to pack in all the ingredients firmly. Add some salt, pepper, a sprinkling of the cheese and drizzle with the butter-garlic-leek mixture. Repeat the layers until you are at the top of the dish: potatoes, salt, pepper, cheese and butter-garlic-leek mixture. Add the egg and the cup of milk to a mixing bowl and beat together well. Pour milk and egg mixture over the potato layers. The potatoes should not be completely covered by the milk. Finish with the ground nutmeg, some more cheese and dot with butter. Bake for one hour or until the potatoes are cooked and the top is golden brown. Serve!!
I’m the furthest thing from a baker, but these cobbler recipes are a breeze. I’ve been looking for a good recipe for apple cobbler/crisp. If anyone knows of one, please share. I make the peach cobbler all the time. Serve that with some French vanilla ice cream or pour over a generous helping of heavy cream for a proper presentation. My friend Graham says the peach one is “damn good cobbler.” Not a bad compliment coming from a Georgia Tech boy!
Peach Cobbler
2/3 cup plus 2 tablespoons of sugar
1 cup of self-rising flour
¼ + ¼ cup of melted butter
1 28oz can or two 15oz cans of sliced peaches with their juice
Heat oven to 350°F. In a mixing bowl coarsely mix the sugar, flour and ¼ cup of melted butter. Sprinkle about 2/3 of this mixture on the bottom of a greased medium-sized baking dish. Place the peaches, with their juice, in a large bowl and cut each peach slice in half, crosswise. Add the peaches and their juice to the baking dish. Top the peaches with the remaining flour mixture. Sprinkle the top with two tablespoons of sugar and the remaining ¼ cup of melted butter. Bake for 35-40 minutes, or until brown and bubbly. Serve hot!!
Of course, fresh peaches can also be used. When using fresh, peel, pit and dice them, sprinkling the dices with an additional ½ cup of sugar, and refrigerate for at least three hours before using.
Blueberry Cobbler
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick melted butter
2 cups fresh or frozen blueberries
Heat oven to 375°. In a bowl mix together the flour, sugar, milk and butter. Place the blueberries in a greased baking dish. Pour the mixture over the blueberries. Bake for 35 minutes.
You can also use canned blueberries, but you are better off using the above peach cobbler recipe and substituting the canned peaches with 28oz of canned blueberries.
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