Leek and Potato Gratin

Name: Leek and Potato Gratin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 large leeks (trimmed and halved lengthwise); 2 tablespoons unsalted butter (plus more for the pan); 1 ½ pounds potatoes (Yukon gold); 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon freshly ground nutmeg; 1 Tablespoons minced fresh thyme leaves; 2 cloves garlic (finely chopped); 1 cup heavy cream; 1 Tablespoon Dijon mustard; ¾ cup grated Emmental cheese (swiss or gruyere)

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 6

potato leek gratin

Instructions

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Step 1

Preheat oven to 350 degrees. Butter a 2-quart baking dish.

Step 2

Trim the leeks and cut into thin rings. Rinse thoroughly to remove all the grit. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.

Step 3

Peel your potatoes and slice them into thin slices with either a mandolin or a knife. Toss the potatoes with salt, pepper, nutmeg, and thyme leaves.

Step 4

Arrange 1/2 of the potatoes in dish, slightly overlapping slices. Spread the leeks on top. Repeat with the second layer.

Step 5

In the same pan the looks were in add the garlic and sauté for 1 minute over medium-low heat. Add the cream and the mustard. Simmer for 3 to 4 minutes.

Step 6

Pour the cream over the leeks and potatoes and top with the cheese. Cover with aluminum foil and transfer to the oven. Bake for 35 minutes.

Step 7

Increase temperature to 425 degrees, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

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