Leek-beans-potatoes gratin

In Libélula, we have a lot of LEEKS in these days. By cooking, we usually improvise and combine the fruits we have currently from the garden.  Last time we mixed leeks with french beans and potatoes in a kind of vegan gratin.

Leek-beans-potatoes gratin

leeks
french beans
potatoes
olive oil
sea weed (kombu)
garlic
chilli
olives
almonds

First we chopped the french beans and cooked them in a water. When they were almost cooked, we sautéd them in olive oil with some garlic and chilli. Everything from the garden!

In the meantime we prepared the leeks for cooking, that´s how it goes: trim off the roots, leaving the root end intact. Trim the tops, leaving ca 2 inches of the light green part. The dark green part is not edible. Cut the leeks in half lengthwise. Clean them well, with all the layers they have, a lot of dirt gets tucked inside.
Afterwards we chopped them and sautéd them in olive oil until they were just beginning to color.

Then we peeled the potatoes, cut them into slices and cooked them in a water from the beans with a little bit of sea weed - we used the type Kombu  (Su tried to explaine to me, what  is the sea weed good for and we came to the point, that it´s very good for almost everything).  You can used the water afterwards as a base for a soup, it has already flavor and nutriens from the beans and potatoes.

When everything was ready, we put it in a roasting pan in layers - a layer of beans, a layers of leeks, a layer of potatoes. On the top chopped almonds, olives and some olive oil. You can eat it like this or put it in the oven to grill for a while.

¡Que aproveche!