When you’re cooking dinner for a big group of guys, you can’t go wrong with meat and potatoes. Marinated flank steak is easy and (somewhat) affordable and gratin potatoes are a good dish to make ahead of time with little cooking fuss during the party. Throw some in-season vegetables on the bbq and there’s plenty of time to catch up at the meeting of the grill masters.
Salt & pepper
Heat a heavy cast iron skillet with a mixture of olive oil and butter. Sautée the yellow onions until translucent beginning to turn brown. Add in the leeks, salt, and another pat of butter. Cook for 15-20 minutes or until the leeks are tender. Add the garlic and stir for a couple minutes more. Add the nutmeg, thyme, pepper, cream and creme fraiche and simmer for 10-15 minutes until thickened. Meanwhile, grate the cheeses and slice the potatoes with a mandolin if you have one. Grease a casserole dish with butter and start to layer in 1/3 of the potatoes. Follow with some of the leek mixture, the cheeses, and some chives. Repeat the layers two more times and cover with a lid or foil. Bake in a 400º oven for 45 minutes. Remove the lid and bake for another 30 minutes until the cheese is golden brown. Poke a knife into the casserole to make sure the potatoes are tender. If not, turn down the oven to 325 and finish for a few minutes longer.