The Promised Recipe

Sorry for not putting this up right away! I've been busy over the past couple of days.

Here's something relatively seasonal. You can still get potatoes via a CSA (community supported agriculture) share, or at farmers' markets. I used baby leeks and a red onion from my CSA box, too -- baby leeks are starting to be available around here. It's a really good recipe, and super easy. Start it about two hours before you want to eat it -- it's in the oven a long time.

Bean and Potato Gratin with Leeks
Adapted from Mark Bittman's "How to Cook Everything," revised edition

2 tbsp fresh thyme leaves
3 cups cooked or canned white beans, drained but still moist
salt and ground black pepper
3 medium peeled starchy or all-purpose potatoes (I used russets)
1 cup chicken, beef, or vegetable stock
3 tbsp butter (plus another tbsp in which to cook the leeks)
2 cups chopped leek, white and light green parts only (can substitute red onion if you don't have enough leeks)

1. Cook 2 cups chopped leek in butter 20 minutes, until very soft.

2. While the leeks are cooking, heat the oven to 325 degrees F. Stir 1 tbsp of thyme into the beans, and adjust seasoning as needed. Spread beans into the bottom of a baking dish (8x8 square works fine) and set aside.

3. Top the beans with the leek.

4. Halve potatoes lengthwise and slice into thin half circles. Cover beans with potatoes by laying potatoes down in overlapping rows. Pour stock over the top. Put pieces of butter on top. Sprinkle with salt, pepper, and 1 tbsp thyme.

5. Cover with foil and bake 45 minutes. Remove foil and keep baking until top is browned and glazed, another 45 minutes. Serve immediately or let rest for up to an hour and serve at room temp. (I ate it immediately, and am glad I did!)

This would pair well with a nice red wine. I ate it with a simple spinach and arugula salad with cherry tomatoes.

Even the leftovers are super tasty! And it's almost lunchtime...

More later. Planting the P-Patch today!