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Potatoes and Leeks

Recipe for September 6, 2009

Perhaps this was inspired by seeing the movie Julie & Julia this week. Some cream, some butter, farm fresh potatoes and leeks. Rosemary. Is your mouth watering yet?


  • 9-10 small potatoes* (about 1 ½ inches in diameter), use any variety that you find appealing
  • 5 leeks* (about ½ to ¾ inches in diameter)
  • 1 tbls. finely chopped fresh rosemary*
  • 1 tsp. salt, divided
  • 1 cup cream
  • 3 tbls. butter, divided

Procedure: Preheat oven to 350 degrees.

Butter a gratin dish, or a 12 x 8 casserole dish with 1 tablespoon butter.

Remove the root end from the leeks, and trim off the green tops. Carefully wash the leeks in a basin of water to remove dirt and sand. Slice the leeks 1/8 inch thick, by hand or with a food processor. Once the leeks are sliced put them in a colander and rinse. Drain, and set aside.

Wash the potatoes, removing eyes or spots, but do not peel. Slice the potatoes 1/8 inch thick, by hand or using a food processor. If you’re using a food processor, trim the potatoes so they fit into the food processor tube then put the trimmed pieces with the slices. You should have about 8 cups of sliced potatoes.

In a large bowl, with room to toss, put ½ of the potatoes, ½ of the leeks and ½ teaspoon salt, and all of the rosemary. Then layer the remaining potatoes, leeks and salt and pour the cream over the top and toss gently to cover and mix well.

Pour the potato leek mixture into the gratin dish and dot with the remaining 2 tablespoons of butter. Bake for approximately one hour, until the top is brown and crispy. Serves 4-6.

From Kelly Clark, Carrboro Farmers’ Market, North Carolina

* Ingredients can be found at the market