Normand Laprise's goat-cheese gratin with leek and potato
Christinne Muschi for The Globe and Mail
Normand Laprise’s goat-cheese gratin with leek and potato
Normand Laprise
From Saturday's Globe and Mail
Published
Last updated
The servings shown in the picture were made with moulds, but you don’t have to create them this way.
Servings: 8
Prep Time: 1 hour
Cooking Time: 1 hour
Ready In: 2 hours
Ingredients
Juice
8 beetroots, peeled and cut into big chunks
2 Golden Delicious apples, seeded and cut into big chunks
Gratin
¾ cup leeks, washed and cut into ½-inch cubes
1½ cup Yukon Gold potatoes, peeled and cut into ½-inch cubes
2 tablespoons butter
2 sprigs thyme
2 cups chicken or vegetable stock
1¼ cup spinach leaves, washed and trimmed
1¼ cup fresh goat cheese
Salt and freshly ground pepper
Organic baby lettuce, mizuna or tatsoi
Method
To make the juice, place beetroot and apple chunks in a juicer and extract 2¼ cups juice. Heat juice and bring to a boil. Lower heat, remove foam and reduce to 5 ounces.
Let cool.
To make the gratin, melt butter in medium saucepan over low heat. Add leeks, cover and sweat for 5 minutes. Add potatoes, thyme and chicken stock. Bring to a boil, reduce heat to medium and cook, half-covered, until potatoes are tender (about 15 minutes).
Meanwhile, preheat oven to 350 F and soften cheese in a double boiler on the stovetop.
When potatoes are cooked, drain but do not discard cooking liquid. Season potatoes to taste and arrange them with thyme in bottom of glass baking dish.
Cook spinach in reserved liquid, drain, season to taste and arrange on top of leeks and potatoes. Save broth for another use.
Whip cheese until creamy (it should look like whipped cream).
Spoon over spinach and spread evenly with a spatula.
Bake for 15 minutes, then broil for a few minutes. Place gratin in bowls and garnish with baby lettuce. Drizzle beet juice over gratin and greens.
Chef Normand Laprise is co-owner of Toqué! in Montreal.
