Sweet Potato and Leek Gratin - Sweet Potato, Potato and Leek Gratin

• 1 pound leeks, trim, halve lengthwise and slice into 1/4-inchers, clean in cold water
• 1 tbsp (15 ml) extra virgin olive oil (may double)
• 1 tbsp (15 ml) unsalted butter (may double)
• 1/4 cup (60 ml) garlic, minced
• 2 cups (475 ml) heavy cream
• 2/3 cup (150 ml) dried currants or diced pitted prunes
• 1/4 cup (60 ml) fresh thyme
• salt and pepper
• 1 pound peeled sweet potatoes sliced bout 1/4 inch thick.
• 1-1/4 pound burbank russet or your favorite potatoes, peeled and sliced 1/4 inch thick and set in cold water.

1. Saute prepared leeks in butter and olive oil with minced garlic.
2. Cook slowly til leeks are softened.
3. Add 2 cups (475 ml) heavy cream, bring to a simmer, cover over low heat about 5 minutes.
4. Add dried currants or diced pitted prunes, thyme, and salt and pepper to taste, and set aside.
5. Preheat oven to 350.
6. Butter a heavy-bottomed 5-quart casserole.
7. Arrange a layer of the regular potatoes on bottom of casserole.
8. season with salt and pepper, spoon on some leek cream.
9. Repeat with sweet potatoes, layer, season and spoon leek cream.
10. Continue alternating, until all are used.
11. Press down on potatoes, drizzle remaining cream.
12. Bake 50-60 minutes, until gratin is bubbling, tender.
13. Let rest about 15 minutes.
14. Slice into wedges and serve.
15. Can be prepared ahead and reheated in a 300 oven.

leeks, extra virgin olive oil, butter, garlic, heavy cream, currants, thyme, salt, potatoes, russet

Taken from online-cookbook.com/goto/cook/rpage/0010DF (may not work)