POTATO-LEEK GRATIN

Ellen Bales

By
@Starwriter

I think I could live on potatoes and cheese, I really do! Of course that wouldn't be too healthy, so I just have them occasionally, but boy do I love them! Add some onions or, better yet, leeks, and I'm in heaven! Gotta try this as soon as I get some leeks.
Recipe & photo: germanfood.about.com


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Comments:

Serves:

4 to 6

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

6 medium
potatoes
1 large
(or 2 smaller) leeks
2 c
heavy cream
2 tsp
bouillon granules (or 2 cubes); chicken, beef, or vegetable
4 oz
shredded gruyere cheese
1 pinch
freshly ground nutmeg
1 pinch
freshly ground pepper

Directions Step-By-Step

1
Peel potatoes and cut into 1/2-inch cubes to make about 5 to 6 cups. Clean and chop leek to make about 2 cups.
2
Place potatoes in a single layer in a large non-stick skillet. Sprinkle leeks on top.
3
In a medium bowl, mix the cream and bouillon together, heating for a few seconds in microwave, if necessary, to dissolve. Pour over potatoes.
4
Bring potatoes and leeks to a boil, cover and cook for 10 minutes, then remove cover and let the potatoes simmer until all liquids are absorbed. This could take about 1-1/2 hours over low heat.
5
When potatoes are done, sprinkle cheese over all, cover, and simmer for 5 minutes until cheese is melted. Sprinkle with nutmeg and pepper, and serve.
6
You may serve as soon as the potatoes are done, or you may cook until crisp on the bottom. Salt to taste.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: For Kids
Hashtag: #savory