Leek and Potato Gratin
This creamy, cheesy, leek, and potato gratin is the ultimate comfort food. This amazingly delicious side dish will complement any if not all, meals.
Ingredients
- 3 tablespoons unsalted butter
- 2 large leeks, dark leaves and root base removed, thinly sliced white and green parts
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh thyme, chopped
- 2 cups heavy cream
- 3 medium size potatoes , sliced thinly (⅕ of an inch)
- 1 cup Gruyere cheese, grated
- salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet or sauté pan over medium-low heat. Once melted, add the leeks, garlic and thyme and season with salt and pepper. Cook by stirring occasionally and until the leeks are soft about 8 to 10 minutes.
- Add the cream and bring to a boil. Season with salt and pepper, reduce the heat to a simmer, and let the leeks and cream cook for another 4 minutes.
- Remove from the heat and add the thin potato slices to the leeks. Toss gently to combine thoroughly.
- In a gratin dish, layer half of the potato-leek mixture and sprinkle with half of the gruyere cheese. Cover with the remaining half of the potatoes and top with the remaining gruyere cheese.
- Bake until the potatoes are very tender, and the cheese has melted and turned a golden brown, about 1 hour.
- Let the gratin rest for about 5 minutes before serving.
Equipment
Notes
- I highly recommend using the mandoline. The even thickness of the potato slices creates a perfectly cooked gratin.
- It can be fully assembled and placed in the refrigerator until ready to bake. You can also bake it the day before or a few hours early and reheat it when ready to enjoy.
- This dish feeds quite a few people, so do not hesitate to cut the recipe in half.
Nutrition
Calories: 514kcal | Carbohydrates: 26g | Protein: 12g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 192mg | Potassium: 610mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2102IU | Vitamin C: 27mg | Calcium: 314mg | Iron: 2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.