French

Potato Leek Gratin

Name: Potato Leek Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 medium yukon gold potatoes (peeled and sliced thin with a mandolin); 1 large leek (white and light green part only - cleaned halved and sliced); 2 teaspoons thyme leaves -- or chopped tarragon leaves; 2 tablespoons butter; 1/4 cup flour; 3/4 cup chicken stock; 1 cup cream; Kosher salt and freshly ground black pepper; 1 1/2 cups grated Gruyere Cheese ( Emmenthaler is also a good choice)

Potato Leek Gratin is an elegant side dish with the unique combination of the leeks, thyme, and Gruyere cheese.

By Chef Laura Bonicelli

potatoes

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Servings

4 servings

Ingredients

4 medium yukon gold potatoes (peeled and sliced thin with a mandolin)
1 large leek (white and light green part only - cleaned halved and sliced)
2 teaspoonsthyme leaves -- or chopped tarragon leaves
2 tablespoonsbutter
1/4 cupflour
3/4 cupchicken stock
1 cupcream
Kosher salt and freshly ground black pepper
1 1/2 cupsgrated Gruyere Cheese ( Emmenthaler is also a good choice)

Instructions

1
Preheat oven to 375º F.
2
Butter a medium-sized casserole dish.
3
Prepare potatoes and hold them in ice water. Prepare leeks and thyme.
4
Melt butter in a medium-sized saucepan. Stir in flour and cook for 1 minute, stirring constantly. Pour in stock and cream and bring to a simmer to thicken
5
Cover the bottom of the casserole with a layer of potatoes, top with leaks, and season with thyme leaves and salt and pepper. Top with grated cheese. Repeat to fill the dish.
6
Pour the stock and cream mixture over potatoes and leeks to cover. Top with Gruyere cheese.
7
Bake, covered, for 45 minutes. Remove cover and continue to bake until the top is golden brown and the potatoes are soft.

Nutrition (per serving)

603

Calories

22g

Protein

43g

Carbs

39g

Fat

Fiber

276mg

Sodium