potato-leek gratin

Name: Potato-Leek Gratin
Prep time: 20 min
Cook time: 1 h
Ingredients: 1 1/2 pound(s) waxy potatoes, thinly sliced; 1 pound(s) leeks, thinly sliced; 1/4 cup(s) olive oil; - salt and pepper to taste; 4 sprig(s) fresh thyme; 1 cup(s) bread crumbs; 2 tablespoon(s) butter, melted

(1 RATING)

13 Pinches

Lisa Tucker

Marysville, OH

Updated on Sep 18, 2013

This recipe is from the 'Food Matters Cookbook' by Mark Bittman. My family loves a good au gratin potato recipe and I made this to see if I could get a healthier version into our dinner rotation! It was a huge hit and is now one of our favorites. This is a super easy dish to prepare as well. Enjoy!

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prep time 20 Min

cook time 1 Hr

method ---

yield

Ingredients

1 1/2 pounds waxy potatoes, thinly sliced
1 pound leeks, thinly sliced
1/4 cup olive oil
- salt and pepper to taste
4 sprigs fresh thyme
1 cup bread crumbs
2 tablespoons butter, melted

How To Make potato-leek gratin

Step 1

Place potatoes and leeks in a 9 x 13" baking dish and toss with oil, salt and pepper.

Step 2

Nestle thyme sprigs in potato mixture; cover.
Step 3

Bake at 375 30-40 minutes or until potatoes are tender.
Step 4

Remove dish, uncover and increase oven temperature to 425.
Step 5

Toss bread crumbs with butter. Sprinkle over vegetables and press down.
Step 6

Bake until browned, 15-20 minutes
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