Yukon Potato and Prune Gratin with Sautéed Leeks

Ingredients

1 leek, sliced in half and then thinly sliced
3 garlic cloves, finely diced
2 lbs yellow Yukon potatoes, sliced on a mandoline to 1/8 inch
6 oz good Italian dried prunes, flattened slightly for layering
2 cups half-and-half
2 oz chopped parsley
1/2 tsp nutmeg, ground salt and freshly ground black pepper

Method:

Sauté sliced leek lightly in olive oil. Add chopped garlic and reserve.

Lightly oil a baking dish with sides that are at least 3 inches high.

Add a teaspoon of the leek and garlic mixture to the baking dish, and layer the potatoes until 1/2-inch thick.

Add a layer of prunes, and more of the leek and garlic mixture. Continue layering until all have been used up.

Mix half-and-half with parsley, nutmeg, salt, and pepper. Pour over the top of the potato gratin and bake at 325ºF degrees for about 45 minutes or until soft.