Potato and Leek Gratin

Potato and Leek Gratin

  Ready in : 45 mins

You can never have too many side dish recipes, so give Potato and Leek Gratin a try. This recipe serves 6. One serving contains 344 calories, 9g of protein, and 24g of fat. For $1.2 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. This recipe from Foodista requires bay leaf, gruyère cheese, yukon gold potatoes, and kosher salt. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 36%, this dish is rather bad. Similar recipes are Potato Leek Au Gratin, Potato & Leek Gratin, and Potato-Leek Gratin.

Ingredients

butter

butter

2 tablespoons

leeks

leeks

2 large

yukon gold potatoes

yukon gold potatoes

1.5 pounds

kosher salt

kosher salt

1 teaspoon

pepper

pepper

0.5 teaspoon

thyme sprigs

thyme sprigs

2

heavy cream

heavy cream

1 cup

garlic clove

garlic clove

1

bay leaf

bay leaf

1

nutmeg

nutmeg

0.25 teaspoon

gruyère cheese

gruyère cheese

0.75 cup

Cooking in Steps

  1. 1
    Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks and slice thinly crosswise.

    butter

    butter

    leek

    leek

    oven
    oven
  2. 2
    Using a mandoline (or knife), slice the potatoes into 1/8-inch thick rounds. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper.

    potato

    potato

    pepper

    pepper

    salt

    salt

    mandoline
    mandoline
    knife
    knife
  3. 3
    Layer the rounds in the gratin dish.

  4. 4
    Melt 2 tablespoons butter in a large skillet over medium heat.

    butter

    butter

    frying pan
    frying pan
  5. 5
    Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, about 5 minutes. Discard thyme and place the leeks over the potatoes.

    salt and pepper

    salt and pepper

    potato

    potato

    leek

    leek

    thyme

    thyme

  6. 6
    Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

    bay leaves

    bay leaves

    garlic

    garlic

    nutmeg

    nutmeg

    cream

    cream

    leek

    leek

    frying pan
    frying pan
  7. 7
    Pour the cream over the leeks and potatoes and top with the Gruyre. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer.

    potato

    potato

    cheese

    cheese

    cream

    cream

    leek

    leek

    aluminum foil
    aluminum foil
    oven
    oven
  8. 8
    Let cool slightly before serving.