Leek and Potato Gratin
Be sure the potatoes you use are the right type for au gratin baked dishes. Russet potatoes are too fluffy and mealy. Yukon golds, or red potatoes, are firmer and bake well in cream sauces.
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- 2 Tbsp
- unsalted butter, + more for greasing the pan
- 1 1/2 lb
- yukon gold potatoes, peeled and sliced into 1/8-inch thickness
- 1 tsp
- salt, divided
- 1/2 tsp
- coarse ground black pepper, divided
- 2 large
- 1 large
- garlic clove, minced
- thyme sprigs, whole
- rosemary sprigs, whole
- 1 c
- heavy cream
- 3/4 c
- gruyère cheese, grated
1Preheat oven to 350°F and butter a 2-quart gratin dish or shallow casserole dish. Toss the sliced potatoes with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the potato rounds in the gratin dish.
2Wash, trim, and cut leeks in half lengthwise. Slice thinly, using white and light green parts. Discard dark green parts.
Melt 2 tablespoons butter in a large skillet over medium heat. Add leeks, garlic, remaining salt and pepper, and the whole sprigs of thyme and rosemary. Cook, stirring, until leeks are tender and golden, about 5-7 minutes. Add cream, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Remove thyme and rosemary sprigs and discard.
3Pour the leek-cream mixture over potatoes and top with the Gruyère. Cover dish with aluminum foil and bake for 40 minutes. Uncover and bake until the cheese is bubbling and golden, 10-15 minutes longer. Let cool slightly before serving.