Potato Gratin With Leeks And Calamari

1. 1

   Bake the potatoes until almost done, peel while steal worm, and cut into thin slices. Set aside.

2. 2

   Saute leeks and garlic in 1 tablespoon of butter until soften.

3. 3

   Lower the oven temperature to 350 degrees.

4. 4

   Lightly brush a 12 1/2 x 9 1/2 x 2-inch baking dish with some of the melted butter.

5. 5

   Cover the bottom of the dish with a layer of the potatoes and sprinkle them with salt, pepper and 1 tablespoon of the thyme leaves.

6. 6

   Drizzle 1 tablespoon of butter, and then spread the leek and garlic mixture.

7. 7

   Arrange calamari in a single layer on top of the leek and garlic mixture. Sprinkle calamari with salt and pepper, 1 tablespoon of butter, 1 tablespoon of the thyme, and lemon juice; then top with the remaining leek and garlic mixture.

8. 8

   Cover with the remaining potato slices; add salt and pepper, thyme and butter.

9. 9

   Bake uncovered until the potatoes are cooked through and are golden brown, about 30 minutes

10. 10

    Serve hot. Use a wide spatula to lift from the baking dish to individual dinner plates. Garnish with a sprig of thyme and a lemon wedge.

* Per serving · 4 servings · Values may vary.

No additional tips available.