Creamy Leek and Potato Gratin
This potato and leek gratin is anything but boring. Every bite is filled with layers of rich, creamy, and cheesy flavors. It’s an easy, flavorful side dish that will spice up your family dinners and gatherings!
Servings: 6
Calories: 321kcal
Ingredients
- 1 large leeks trimmed and halved lengthwise
- 2 Tablespoons unsalted butter plus more for the pan
- 1 ½ pounds potatoes Yukon gold
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon freshly ground nutmeg
- 1 Tablespoon minced fresh thyme leaves
- 2 cloves garlic finely chopped
- 1 cup heavy cream
- 1 Tablespoon Dijon mustard
- ¾ cup grated Emmental cheese swiss or gruyere
Instructions
- Preheat oven to 350 degrees. Butter a 2-quart baking dish.
- Trim the leeks and cut into thin rings. Rinse thoroughly to remove all the grit. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
- Peel your potatoes and slice them into thin slices with either a mandolin or a knife. Toss the potatoes with salt, pepper, nutmeg, and thyme leaves.
- Arrange ½ of the potatoes in dish, slightly overlapping slices. Spread the leeks on top. Repeat with the second layer.
- In the same pan the looks were in add the garlic and sauté for 1 minute over medium-low heat. Add the cream and the mustard. Simmer for 3 to 4 minutes.
- Pour the cream over the leeks and potatoes and top with the cheese. Cover with aluminum foil and transfer to the oven. Bake for 35 minutes.
- Increase temperature to 425 degrees, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
Notes
- This is a relatively small batch potato recipe serving 4 to 6 people. This recipe can be easily doubled or tripled for larger gatherings.
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