So now that I'm settled in with The Boy I've been doing a lot more cooking. It's pretty satisfying and while I haven't lost any weight yet (ha, wouldn't that have been nice), I actually feel a lot better now that we've cut eating out to only a couple meals a week (generally we give in for take out once a week and probably go out for at least one meal on the weekends).
As I've mentioned before, I'm a vegetarian whereas The Boy is not. He also happens to be an engineer and pretty anal, and harasses me for eating meals composed entirely of starch. Sorry, I happen to like carbs. A lot. Not only that, but quite frankyl I don't have time to make a main dish and a few sides. My motto is One And Done.
My solution to this is to throw Quorn chicken into just about any casserole or "bake" that I come across. Quorn is extra awesome because it doesn't contain any soy, but unfortunately it does have eggs, so it's not vegan. Sad face. But it works for me.
So here is my adaptation of Food For My Family's Potato and Leek Gratin (oh, and I stole her pictures too, but mine did not look nearly this good).
- 2-1/2 pounds Yukon gold potatoe
- 3 slender leeks, washed
- 2 cloves garlic, minced
- Kosher salt
- 1/4 teaspoon nutmeg
- 1/4 cup dry white wine/sherry/vegetable stock
- 2 C heavy whipping cream
- 2T butter
- 2 Quorn Naked Cutlets
- Preheat oven to 350° F and grease a 2-1/2 or 3-quart casserole dish. I forgot to grease my dish and it came out fine.
- Thinly slice the potatoes, skins on. Thinly slice the leeks and toss with the minced garlic. Layer in the casserole dish: potatoes , leeks with garlic, salt and pepper, cutlets, repeat. I recommend you go liberal with the salt, or you'll be adding a lot afterwards. Finish with a top layer of potatoes. Dot butter on top.
- In a large measuring cup or bowl, mix together the sherry/chicken stock, the heavy cream and the nutmeg. Pour over the potato and leek layers. The liquid should just cover the final layer of potatoes.
- Place the dish in the preheated oven and bake for 80-90 minutes. At 20 minutes, open the oven and gently push the potatoes back under the cream. Repeat this at 40 minutes and again at 60 minutes. Remove the gratin from the oven when the top is lightly browned and the potatoes are soft. Let sit for 15-20 minutes before serving.