Sweet Potato & Leek Gratin

Sweet Potato & Leek gratin 

Serves 4-6 heartily 

Prep time 20-30 minutes 

Inactive  baking time 35 minutes 

3-4 medium sized sweet potato, washed and thinly sliced (a mandolin works beautifully)

1 large leek yeilding 2 cups chopped leeks 

2 tablespoons olive oil 

1/2-1 cup water

Salt and pepper to taste

Cream sauce 

1 8 ounce package cream cheese, softened 

1 pint (2 cups) heavy cream

1 tablespoon flour 

2 crushed and finely minced garlic cloves

1 cup grated parmesan plus 2 tablespoons for after its baked 

Salt & Pepper to taste

Bread crumb topping

2 cups country bread chopped and torn into crumbles 

1/4 cup salted butter, melted 

salt & pepper to taste

Pre-Heat oven to 350 degrees f.  Generously butter a 9 by 9 baking dish, set aside.  A variety of sized pans may be used but if you choose a 9 by 13 reduce the cooking time by 5-10 minutes.  

In a large non stick skillet with tall sides, heat the oil and water over medium-high heat.  Cook the potatoes and leeks until the vegetables are tender but still firm and the water has evaporated completely.  This takes about 7-10 minutes.  The onions will begin to caramelized once the water has gone.  Season with salt and pepper and transfer to your generously buttered baking dish.  

To prepare the cream sauce melt the cream cheese Over medium heat, Feel free to use the pan you cooked the veggies in.  Add the cream, garlic, salt and pepper and whisk to combine the cream and cheese.  Sprinkle the flour over top of the hot cream and whisk vigorously to prevent lumps.  Continue stirring until the sauce has thickened and is velvety smooth.  Add the grated cheese and once melted pour the sauce over the cooked vegetables.  Top with fresh bread crumbs and melted butter bake un covered for 30-40 minutes.  Once finished baking.  Top with remaining 2 tablespoons of cheese and serve hot.