Potato Leek Gratin
Golden layers of tender Yukon potatoes and silky leeks melt together in a rich, herb-scented cream sauce that bubbles at the edges. This is the kind of comforting French side that transforms any simple roast into a feast worthy of your most treasured guests.
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.