potato-leek gratin
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
prep time
20 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4 to 6
Ingredients
- 6 medium potatoes
- 1 large (or 2 smaller) leeks
- 2 cups heavy cream
- 2 teaspoons bouillon granules (or 2 cubes); chicken, beef, or vegetable
- 4 ounces shredded gruyere cheese
- 1 pinch freshly ground nutmeg
- 1 pinch freshly ground pepper
How To Make potato-leek gratin
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Step 1Peel potatoes and cut into 1/2-inch cubes to make about 5 to 6 cups. Clean and chop leek to make about 2 cups.
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Step 2Place potatoes in a single layer in a large non-stick skillet. Sprinkle leeks on top.
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Step 3In a medium bowl, mix the cream and bouillon together, heating for a few seconds in microwave, if necessary, to dissolve. Pour over potatoes.
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Step 4Bring 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.
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Step 5When potatoes are done, sprinkle cheese over all, cover, and simmer for 5 minutes until cheese is melted. Sprinkle with nutmeg and pepper, and serve.
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Step 6You may serve as soon as the potatoes are done, or you may cook until crisp on the bottom. Salt to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#For Kids
Diet:
Vegetarian
Keyword:
#savory
Culture:
German
Ingredient:
Potatoes
Method:
Stove Top
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