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RECIPE OF THE WEEK #444

Creamy Zucchini Gratin

White of 1 medium leek, halved, sand rinsed out,
and thinly sliced, or 1 small onion, thinly sliced
3 tablespoons butter
1 garlic clove, minced and crushed to a paste
salt
3 medium zucchini, sliced on an angle into 1/4 inch thick ovals
1/2 cup heavy cream
3 tablespoons finely grated Parmesan cheese
Freshly ground black pepper

Gently cook the leek or onion in a tablespoon of the butter in a large skillet or sauté pan over medium heat for about 10 minutes. Stir the leek every few minutes to prevent it from browning.

Preheat the oven to 375 degrees.

Smear the bottom of an oval gratin dish or baking dish-large enough to hold the zucchini slices in a single layer-with the garlic paste.

Season the cooked leek with salt and spread it over the bottom of the gratin dish or baking dish.

Gently brown the zucchini slices in a single layer in the remaining butter in a sauté pan or skillet over medium heat for about 5 minutes on each side. If your pan isn't big enough to hold all the slices, brown the slices in batches so they brown evenly and don't end up watery.

Season the slices with salt and arrange them, overlapping in a single layer, on top of the leeks or onion in the gratin dish or baking dish.

Pour over the heavy cream, sprinkle over the cheese, and bake for 30 minutes or until the cream thickens and gratin turns golden brown. Grind over some fresh pepper and serve immediately.

Serves 4.