Potato-Leek Gratin
This hearty and flavorful potato leek gratin is made with layers of tender leeks cooked in a creamy sauce infused with nutmeg and thyme. Topped with a savory blend of Gruyère and Parmesan cheeses, this dish bakes to perfection, creating a golden brown crust that adds a delightful crunch to each bite. Whether you're serving this gratin as a side dish or a comforting main course, it's sure to be a hit at any gathering. Enjoy the rich flavors and creamy textures in this classic dish straight from the oven to your table.
— Constant Cookbook
Ingredients
- 5 Tbs. unsalted butter
- 4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
- 1 1/2 Tbs. kosher salt
- 1 tsp. minced fresh thyme
- 1/4 tsp. freshly grated nutmeg
- 3/4 tsp. freshly ground pepper
- 1 cup heavy cream
- 6 oz. Gruyère cheese, grated
- 3 oz. Parmigiano-Reggiano cheese, grated
- 3 lb. russet potatoes, peeled, cut into 1/4-inch slices
- 3 Tbs. minced fresh chives
Instructions
- In a large fry pan over medium heat, melt 4 Tbs. of the butter. Add the leeks and 1 Tbs. salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, 3/4 tsp. pepper and the cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool.
- Preheat an oven to 400ºF (200ºC). Grease a 9-inch (23-cm) square baking dish or large gratin dish with the remaining 1 Tbs. butter.
- In a bowl, combine the Gruyère and Parmesan cheeses. Layer one-third of the potatoes in the baking dish and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 Tbs. of the chives. Repeat the layering 2 more times. Top with several grindings of pepper.
- Cover the dish with aluminum foil, transfer to the oven and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Let the gratin stand for 15 minutes before serving. Serves 8.
- Williams Sonoma Test Kitchen
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