Potato Gratin With Leeks And Thyme
This recipe is a delightful combination of thinly sliced red potatoes and flavorful leeks, baked to perfection in a rich chicken broth. The tender potatoes develop a golden-brown crust on top, making it a savory and comforting dish for any occasion. Enjoy the creamy texture and aromatic flavors that come together in this simple yet satisfying meal.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 leeks, about 8 oz. total, halved lengthwise, white and light
- green portions thinly sliced
- 1 tsp. chopped fresh thyme
- 1 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 lb. red potatoes, each about 2 inches in diameter, cut into
- 1/8-inch-thick rounds
- 1 1/2 cups chicken broth
Instructions
- Preheat an oven to 400°F. Line a baking sheet with parchment paper. Set a 1-quart baking dish on the sheet.
- In a sauté pan over medium heat, warm the olive oil. Add the leeks, thyme, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl, add the potatoes and toss to combine. Transfer the potato mixture to the baking dish, lightly pressing down on the potatoes. Pour the broth over the top.
- Transfer to the oven and bake until the potatoes are tender and the tops are golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serves 8.
- Williams-Sonoma Kitchen
Yield
Serves 8.
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