Potato and Leek Gratin

How to Make Potato and Leek Gratin at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 pounds potatoes
• 2 large leeks
• 1 cup heavy cream
• 1 cup gruyere cheese
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon fresh thyme
• 2 cloves garlic

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Wash and peel the potatoes. Slice them thinly (about 1/8 inch thick) using a mandoline or sharp knife.

3. 3

   Clean the leeks by slicing them lengthwise and rinsing under cold water to remove any dirt. Slice the leeks into thin half-moons.

4. 4

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook for about 5-7 minutes until softened, stirring occasionally.

5. 5

   Add minced garlic to the leeks and cook for another minute until fragrant. Season with salt, black pepper, and fresh thyme.

6. 6

   In a greased 9x13 inch baking dish, layer half of the sliced potatoes at the bottom. Spread half of the leek mixture over the potatoes.

7. 7

   Pour half of the heavy cream over the first layer and sprinkle with half of the grated gruyere cheese.

8. 8

   Repeat the layers with the remaining potatoes, leeks, cream, and cheese.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.

10. 10

    Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.

11. 11

    Let the gratin cool for 10 minutes before serving to allow it to set.