"This creamy, cheesy, leek, and potato gratin is the ultimate comfort food. This amazingly delicious side dish will complement any if not all, meals."
Leek and Potato Gratin
5
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Recipe Description
With a crispy top followed by tender melt-in-your-mouth creamy potatoes with a subtle hint of sweet leeks and garlic, your taste buds will be happy you made it.
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Prep time: 15mins
Cook time: 1hr
Rest time: 10
Serves or Makes: 6
Recipe Card
ingredients
- 3 tablespoons unsalted butter
- 2 sliced leeks
- 3 chopped garlic cloves
- 1 tablespoons chopped fresh thyme
- 2 cups heavy cream
- 3 russet potatoes
- 1 cup heavy cream
- Gruyere cheese
- salt and pepper
Method
Step 1
Preheat the oven to 350 degrees F.
Step 2
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.
Step 3
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
Step 4
Remove from the heat and add the thin potato slices to the leeks. Toss gently to combine thoroughly.
Step 5
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
Step 6
Bake until the potatoes are very tender, and the cheese has melted and turned a golden brown, about 1 hour.
Step 7
Let the gratin rest for about 5 minutes before serving.