Spring Brunch

Some families prefer a Holiday Brunch as their holiday get together.  Keeping the holiday dinner a more small private affair.  A family brunch is a much easy affair to arrange, because your not the one doing all the cooking.  Families will sometimes offer to pitch in and bring a dish or two. This brunch menu is simple and other items can be added such as deviled eggs, or a strawberry pie for a dessert option.  

Menu: Spring Garden Fresh Salad with Radishes and Goat Cheese

Ham with Lemon-Honey Glaze

Scalloped Potatoes with Leek

Hot Cross Buns and tea or coffee 

Scalloped Potatoes with Leeks

Ingredients:

  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 3 leeks, white and light green portions, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup (4 fl. oz./125 ml) whole milk
  • 1/2 cup (4 fl. oz./125 ml) heavy cream
  • 1 cup (8 fl. oz./250 ml) chicken or vegetable broth
  • 1/2 cup (4 oz./125 g) crème fraîche
  • Kosher salt and freshly ground pepper
  • 2 lb. (1 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
  • 2 Tbs. grated pecorino romano cheese
  • 1 Tbs. chopped fresh chives

Directions:

  1. Preheat an oven to 350°F (180°C).
  2. In a large sauté pan over medium heat, melt the butter. Add the leeks and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook 1 minute more. Add the milk, cream, broth and crème fraîche and stir to combine. Season with salt and pepper. Stir in the potatoes until they are evenly coated with the liquid. Bring the mixture to a simmer and cook until the liquid is slightly thickened, about 3 minutes. Pour the contents of the pan into a gratin dish or an 8-by-8-inch (20-by-20-cm) baking dish and sprinkle evenly with the cheese.
  3. Transfer to the oven and bake until the potatoes are cooked through and the cheese on top is browned, about 1 hour. Remove from the oven and let stand for about 10 minutes. Sprinkle with the chives and serve hot. Serves 6 to 8.

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