No-Dairy Upstate Abundance Potato Gratin

Ingredients

2 small leeks, thinly sliced
2 large garlic cloves, thinly sliced
1 tablespoon chopped fresh herbs such as sage, rosemary or thyme
1 cup chicken, beef or vegetable broth
1 cup dry white wine
3 pounds Upstate Abundance potatoes
4 tablespoons extra virgin olive oil, divided
Sea salt
Black pepper

Directions

Preheat oven to 375℉.

Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the leeks, garlic and a pinch of salt—sauté for 3 to 5 minutes, just until lightly cooked.

Add the herbs, broth and wine and bring to a boil. Cook for 2 minutes, then remove from the heat and pour the mixture into a 13” x 9” baking sheet or similar-sized shallow baking dish.

On a mandoline, slice the potatoes as thin as a nickel. Do not rinse after! Their starches are crucial to the dish.

To assemble, set the pan or baking dish down in front of you, with the shorter sides running parallel to the countertop edge (if rectangular). Starting at the far end of the pan and working across from left to right, layer the potatoes in a tightly overlapping row; once you’ve reached the other side, start back again in the other direction from right to left. Continue until your zig-zagging rows have filled the pan. As you work, push the potatoes against the far edge so they look more like they’re standing than lying flat—you’re aiming for about a 45 degree angle. (This angle will relax during cooking.)

Season the potatoes generously with salt and pepper, then drizzle over the remaining 2 tablespoons of olive oil. The cooking liquid should be just below the top lip of the tray; if not add more water/broth/wine.

Cover the top with a sheet of parchment cut to fit the surface area of the pan, then wrap the whole dish in aluminum foil and place in the oven.

Bake for 45-60 minutes, or until the potatoes give easily when poked with a paring knife. Remove the foil and parchment paper and turn the oven to broil.

If the liquid level is low, add another ½ - 1 cup of water or broth and brush the starchy/oily liquid from the bottom of the dish over the potatoes. Broil for about 10-15 minutes, rotating the pan and basting/brushing every 3 minutes. In the last 3 minutes of cooking, you’ll likely have to add another ½ - 1 cup of water or broth; your goal is to have about half the amount of liquid you originally started with, reduced into a flavorful sauce.

The gratin is finished when the potatoes are golden brown and crispy. Let cool 10 minutes before serving.