Potato Leek Gratin
By Tested and perfected in the Sur La Table kitchen
Potato Leek Gratin
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
- 2-½ pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
- 1 cup grated Gruyère
- ½ cup vegetable or chicken broth, low-sodium
- 1-½ cups heavy cream
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 medium leek, white part only, halved lengthwise and cut into ¼-inch thick slices
- 1 medium garlic clove, minced
- 1 teaspoon minced thyme
- ¼ teaspoon freshly ground nutmeg
- Kosher salt and freshly ground black pepper
From the onion family, leeks are a wonderful sweet addition to potato gratin and an interesting substitute for onion.
Preheat an oven to 350°F and position an oven rack in the center.
In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a moderate heat to simmer. Remove the saucepan from the heat and set aside for the flavors to infuse as you prepare the gratin.
Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.
In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek-cream mixture over the potatoes and sprinkle with gruyère.
Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.
Preheat an oven to 350°F and position an oven rack in the center.
In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a moderate heat to simmer. Remove the saucepan from the heat and set aside for the flavors to infuse as you prepare the gratin.
Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.
In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek-cream mixture over the potatoes and sprinkle with gruyère.
Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.