Potato-Leek Gratin
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 5 tablespoons unsalted butter
- 4 lbs leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
- 1 1⁄2 tablespoons kosher salt
- 1 teaspoon minced fresh thyme
- 1⁄4 teaspoon freshly grated nutmeg
- 3⁄4 teaspoon fresh ground pepper
- 1 cup heavy cream
- 6 ounces gruyere cheese, grated
- 3 ounces parmigiano-teggiano cheese, grated
- 3 lbs russet potatoes, peeled, cut into 1/4-inch slices
- 3 tablespoons minced fresh chives
directions
- In 12" nonstick fry pan over medium heat, melt 4 Tbs. butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes.
- Add thyme, nutmeg, pepper, and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl. Let cool. Wipe out pan, grease, with 1 Tbs. butter.
- Preheat oven to 400 degrees F.
- In bowl, combine cheeses. Layer one-third of potatoes in fry pan. Spread one-third of leek mixture on top. Sprinkle with one-third of cheeses, then
- 1 Tbs. chives. Repeat layering, two more times, reserving 1 Tbs. chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid and bake until potatoes are tender and crust is golden brown, about 30 minutes more.
- Sprinkle remaining chives on top. Let stand 15 minutes before serving.
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RECIPE SUBMITTED BY
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I pound a little white ball around beautifully landscaped lawns trying to get it into very small holes - which is HARD WORK!
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