Recipe - Kielbasa Potato And Leek Gratin

4 tablespoon Butter
1 One half cup Minced leeks, white and
light green parts only
3 tablespoon Flour
2 cup Milk, heated
One fourth cup Grated gruyere cheese
One fourth cup Grated Parmesan cheese
1 tablespoon Dijon mustard
Salt, pepper and
freshlygrated nutmeg
1 lg Garlic clove, peeled
2 lg Idaho potatoes, peeled and
cut or sliced up
1 One half pound Smoked kielbasa, minced
1/3 cup Buttered bread crumbs

Melt 3 tablespoons butter in a medium saucepan, add leeks, cover and cook
over low heat for 5 minutes, until tender. Uncover, stir in flour and cook
1 minute. Add milk in a thin stream, whisking cons tantly, and simmer 5
minutes, stirring occasionally. Remove from heat and add cheeses and
mustard, stirring until cheese melts; season to taste with salt, pepper and
nutmeg.

Meanwhile, rub a buttered oval gratin dish with garlic clove. Layer half of
potatoes in bottom of dish, season with salt and pepper and top with half
of kielbasa. Add half of leek sauce, spreading it evenly over sausage and
potatoes. Repeat with remaining potatoes, sausage and sauce, generously
seasoning potatoes. Top with buttered bread crumbs and dot with remaining
tablespoon butter. Bake grat in until top is browned and bubbly, about 40
minutes.

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #513 by "Master
Harper Gaellon" gaellon@inch.com on Mar 12, 1997