Fermented Potato and Leek Gratin, also known as scalloped potatoes, is a classic dish with variations found in different cuisines around the world. The term “gratin” originates from the French word “to scrape,” referring to the technique of browning the dish’s surface. This recipe takes a creative twist by incorporating the flavors of different ferments, offering surprising and unique flavors to the traditional gratin. Baking the dish with various ferments not only enhances its taste but also provides an opportunity to showcase an assortment of ferments in a single meal.
The beauty of this dish lies in its versatility. The recommended serving method is to pair the gratin with an array of colorful ferments, allowing each bite to offer a new and exciting flavor. Radicchio-Garlic Kraut complements the mild flavors of potato and leek, Lemon-Dill Kraut brings a bright and refreshing quality to balance the creaminess, while options like Fresh Nettle Kraut or Fennel and Sunchoke Kimchi add a robust and hearty element to the dish. Alternatively, you can add slices of pickles for an extra zing or choose your personal favorite ferments to accompany the gratin.
Serves: 6 as a main dish, or 8 or more as a side dish
Dietary Restrictions: Gluten-Free, Vegetarian Option available
INGREDIENTS:
- 1 scant cup chicken or vegetable broth
- 3–4 pounds potatoes, well scrubbed, skins left on, thinly sliced
- ½ cup Leek Paste
- 2 cups half-and-half
- ¼–½ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 350°F. Butter a large casserole dish and set it aside.
- Bring the chicken or vegetable broth to a boil in a large pan. Add the thinly sliced potatoes and cook for a few minutes, stirring occasionally. Continue cooking for an additional 5 minutes. This initial boiling in the broth not only adds depth of flavor but also reduces the baking time, as potatoes cook faster in a water-based broth compared to the rich half-and-half.
- Add the Leek Paste, half-and-half, freshly grated nutmeg, and black pepper to the pan with the potatoes. Gently mix everything together. Once the half-and-half is heated through, transfer the mixture to the buttered casserole dish.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour.
- After an hour, remove the foil and continue baking for a few more minutes until the top of the gratin turns golden brown and the potatoes become soft.
VARIATIONS:
- Add 1 cup of Naked Celeriac Kraut with the potatoes or use it as a substitute for leeks.
- Mix in ½ to 1 cup of blue cheese or smoked blue cheese for a tangy and savory twist.
- Replace the leeks with fermented onions for a different flavor profile.
Get creative with your Fermented Potato and Leek Gratin by exploring different variations and adding your favorite ferments. This delightful dish is a comforting and satisfying main course or an excellent side dish for larger gatherings. Embrace the flavors of fermented vegetables and enjoy a unique twist on a timeless classic.
