Shredded Potato Gratin with Leeks (Julia Child Inspired)

Ingredients

• 3 each medium russet potatoes, about 10 oz to 1 lb, which makes 3 to 4 cups grated
• 1 each leek, white and light green parts, finely chopped and rinsed
• 2 tbsp butter for the leeks, the "Julia Child size knob"
• 2 tbsp Butter for the dish, about 2 tbsp, plus 1/2 tbsp in thin slices or dots for the top
• 2 each eggs
• 3 oz Gruyère, grated, about 2/3 to 1 cup
• 2 tbsp chopped parsley, rosemary and thyme (2 to 3 tbsp)
• 0.25 cup heavy cream
• Salt, 2 good pinches, and freshly cracked black pepper, to taste

Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Trim off the dark green top of the leek and finely chop the rest. Rinse out any grit.

3. 3

   Peel the potatoes and grate them on the large holes of a box grater.

4. 4

   Pile the shreds into a clean tea towel, roll it up and wring out as much water as you can over the sink.

5. 5

   Melt the knob of butter in a pan, add the leeks and a good pinch of salt, and cook for about 10 minutes until soft.

   10 min
6. 6

   In a large bowl, beat the eggs with the Gruyère, herbs, cream, another pinch of salt and pepper.

7. 7

   Stir in the softened leeks and the squeezed potatoes until everything is evenly coated.

8. 8

   Butter the baking dish well. Julia melts the butter in the dish in the oven first. Spread the mixture in an even layer and dot the top with thin slices of butter.

9. 9

   Bake for 30 to 40 minutes, until the top is deeply browned and crisp. Coco checks at 30 and takes it out at 40.

   30 min
10. 10

    Let it sit for a minute or two, then scoop and serve.