Potato-Leek Gratin

Name: Potato-Leek Gratin
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8-10 serving(s)
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

⏱ 135 mins 🍽 8-10 serving(s) 🏷 Potato

This indulgent gratin features tender leeks cooked in butter and cream, layered with sliced potatoes and a blend of Gruyère and Parmigiano-Reggiano cheeses. Baked until golden and bubbling, it makes a luxurious side dish for a holiday meal or gathering. The recipe yields enough for a crowd, serving eight to ten people.

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

Method

Melt 4 tablespoons of butter in a 12-inch nonstick frying pan. Add the leeks and salt, stirring to coat. Cover the pan and cook, stirring now and then, until the leeks become tender, which should take about 20 minutes.
Stir in the thyme, nutmeg, pepper, and heavy cream. Let the mixture simmer without a lid, stirring occasionally, until it thickens. This will take roughly 15 minutes. Transfer the contents to a bowl to cool. Clean the pan and grease it with the remaining 1 tablespoon of butter.
Heat your oven to 400 degrees F.
Mix the two grated cheeses together in a bowl. Place one third of the potato slices in the bottom of the prepared pan. Spread one third of the cooled leek mixture over them. Sprinkle one third of the cheese blend on top.
Scatter 1 tablespoon of chives over the cheese. Repeat this layering process two more times, but keep 1 tablespoon of chives aside. Cover the pan and place it in the oven. Bake for 45 minutes. Take off the lid and continue baking until the potatoes are soft and the top is a golden brown colour, about 30 minutes more.
Finish by sprinkling the reserved chives over the top. Allow the gratin to rest for 15 minutes before you serve it.

Nutrition (per serving)

Sodium1550300 mg

Recipe details

CategoryPotato

AuthorRigelBee