Potato Leek Gratin
Potato Leek Gratin is an elegant side dish with the unique combination of the leeks, thyme, and Gruyere cheese.
By Chef Laura Bonicelli
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)
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 , 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 . Remove cover and continue to bake until the top is golden brown and the potatoes are soft.