Taters and Salmon

So I think we had a relatively successful dinner party the other night...never mind that I didn't get dinner on the table until around 11pm (sorry guys!). But when the food actually hit the table, I think it was...well, a hit.

So here are the recipes I used, in case anyone who was there (or anyone else in the general vicinity) wants to know. These each make enough for about 10 people, so adjust the amounts if cooking for fewer. FYI, the potatoes reheat very well.

Potato Gratin

5 cloves garlic, 4 minced, 1 halved
3 tbsp butter
1 1/4 c milk
1 c heavy cream
1 tsp kosher salt
pepper
2 pinches nutmeg
2 1/2 lbs russet potatoes

combine peeled, thinly sliced potatoes with minced garlic, milk, cream, 2 tbsp of the butter, salt, pepper and nutmeg. Bring to a simmer, cover and cook for 3 minutes
Meanwhile, rub the cut side of the remaining garlic clove over a baking dish, and butter the dish with the remaining 1 tbsp butter.
Transfer the mixture to the baking dish and cover with buttered tin foil
Bake for 40 minutes, then uncover and bake for an additional 25-40 (until the liquid bubbles thickly and the top is browned)
Let stand for 10 minutes before serving.


Salmon

4 leeks, thoroughly washed and chopped
1 c dry white wine
2 1/2 tbsp dijon mustard
3 lb salmon fillet
salt & pepper

Combine the leeks, wine, mustard, salt and pepper on a baking sheet. Place the salmon on top and season with more salt and pepper. Tightly cover with tinfoil so no moisture escapes and bake at 400 degrees for approximately 20 - 25 minutes (cooking time will vary depending on the thickness of the salmon) until the salmon is light pink and flaky.