Currently cooking from All About Braising by Molly Stevens
You can’t get much simpler than this side dish. It packs a flavor punch without much work.
Leeks and potatoes are braised in chicken stock until tender. Then, cream is poured over the veggies and baked until the whole thing is bubbly brown. At the end, you’re rewarded with nicely browned potatoes that are soft and creamy inside. The leeks seem to meld with the cream, contributing a sweet, faint oniony taste.
I think I just picked it up off the shelf one day. This book is turning out to be one of my favorites.
Wow! You are making a lot of great dishes for the upcoming cold months. This sounds like a really good cookbook. Was it recommended by someone?