Potato Leek Gratin
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter, more for greasing the pan
- 2large leeks, trimmed and halved lengthwise
- 1½pounds peeled Yukon Gold potatoes
- 1teaspoon kosher salt
- ½teaspoon ground black pepper
- 2thyme sprigs
- 1cup heavy cream
- 1fat garlic clove, finely chopped
- 1bay leaf
- ¼teaspoon freshly ground nutmeg
- ¾cup Gruyère, grated
Nutritional analysis per serving (6 servings)
350 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
- Step 2
Using a mandoline or sharp knife, slice the potatoes into rounds, ⅛-inch thick. Toss with ¾ teaspoon salt and ¼ teaspoon pepper. Layer the rounds in the gratin dish.
- Step 3
Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
- Step 4
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.
- Step 5
Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
Private Notes
Comments
I've found the easiest way to clean leeks is to slice of roots end, split them down the middle, stand in a tall jug, run water over them til jug is full and water looks clear. Allow to stand in the water and any dirt usually sinks to the bottom of the jug.
I make this in layers -- half the potatoes, leeks, half the Gruyere, potatoes, pour cream, then the rest of the Gruyere. This is a very good dish!
One clove of garlic? As Lynne Rossetto Kasper would say, "Why bother"? I'd up it to 4-6 cloves. Richard Olney, in recipes such as Gratin Dauphinois, would also use a cut clove of garlic when he started the recipe to rub down the interior of the gratin dish, and then let it dry there as he continued on.
It would be useful to have a volume indication for the leeks, because the white part of some of them is very long. (Also it is interesting to note that in my 60 years I have never encountered a leek that I needed to clean carefully, but I suppose our produce is different in Canada.)
I combined this recipe with one I have for Tarte aux poireaux et Roquefort. I placed a pre-prepared crust in a tarte pan, which I layered with very thinly sliced potatoes (with skin on), and tossed with salt and pepper. I then followed this recipe except using shallots rather than garlic and thyme instead of nutmeg, and less cream (20 cl). I then placed slices of Roquefort on top, along with crushed hazelnuts. Delicious !
I did this as an impromptu side with our leftover ham, used cheddar nd a bit of Parmesan as tht’s what we had. It was delicious!
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