Man, have I been craving some spring greens lately. I've been seeing them E-V-E-R-Y-W-H-E-R-E. So even though I didn't make it to the farmer's market this weekend, I had to buy something that at least felt seasonal. And that's how I ended up bringing these three huge leeks home.
I'd been craving some cheesy potato gratin for a while, so that's what I did with these leeks. Basically, just follow this potato gratin recipe, adding sauteed garlic and leeks between layers. I would recommend you use the white part of the leeks (with lots of garlic, pepper and a little nutmeg), reserving the greens for something else.
The best I could come up with for the greens was vegetable stock.
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