Potato Gratin With Leeks And Calamari

• 3 large baking potatoes
• 6 tablespoons of butter melted
• 8 baby squid bodies (calamari) cleaned
• 4 tablespoons thyme leaves plus 4 whole sprigs
• 4 small leeks or 2 large, white part only cut in thin rings and thoroughly washed
• 1 tablespoon chopped garlic
• Salt and pepper
• 1 tablespoon lemon juice
• 1 lemon cut into 4 wedges

1. Bake the potatoes until almost done, peel while steal worm, and cut into thin slices. Set aside.
2. Saute leeks and garlic in 1 tablespoon of butter until soften.
3. Lower the oven temperature to 350 degrees.
4. Lightly brush a 12 1/2 x 9 1/2 x 2-inch baking dish with some of the melted butter.
5. Cover the bottom of the dish with a layer of the potatoes and sprinkle them with salt, pepper and 1 tablespoon of the thyme leaves.
6. Drizzle 1 tablespoon of butter, and then spread the leek and garlic mixture.
7. Arrange calamari in a single layer on top of the leek and garlic mixture. Sprinkle calamari with salt and pepper, 1 tablespoon of butter, 1 tablespoon of the thyme, and lemon juice; then top with the remaining leek and garlic mixture.
8. Cover with the remaining potato slices; add salt and pepper, thyme and butter.
9. Bake uncovered until the potatoes are cooked through and are golden brown, about 30 minutes
10. Serve hot. Use a wide spatula to lift from the baking dish to individual dinner plates. Garnish with a sprig of thyme and a lemon wedge.

baking potatoes, butter, bodies, thyme, leeks, garlic, salt, lemon juice, lemon

Taken from food52.com/recipes/11624-potato-gratin-with-leeks-and-calamari (may not work)