Hazelnut Hasselback Potato Gratin From Hetty Lui McKinnon

Ingredients

• 3 tablespoons (42 grams) regular or vegan butter
• 3 tablespoons (30 grams) rice flour or all purpose flour
• 3 cups plus 2 tablespoons (750 milliliters) hazelnut milk (see Note)
• 1 garlic clove, finely chopped
• Pinch of freshly grated nutmeg
• 1 sprig of rosemary, leave picked and finely chopped
• 1 tablespoon soy sauce or tamari
• sea salt and black pepper
• 1 leek, white and green parts finely sliced and washed well
• extra-virgin olive oil
• 3 pounds 5 ounces (1.5 kilograms) potatoes (any variety), scrubbed
• 15-20 sage leaves

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