Potato Leek Gratin
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 2-½ pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
- 1 cup grated Gruyère
- ½ cup vegetable or chicken broth, low-sodium
- 1-½ cups heavy cream
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 medium leek, white part only, halved lengthwise and cut into ¼-inch thick slices
- 1 medium garlic clove, minced
- 1 teaspoon minced thyme
- ¼ teaspoon freshly ground nutmeg
- Kosher salt and freshly ground black pepper
Procedure
From the onion family, leeks are a wonderful sweet addition to potato gratin and an interesting substitute for onion.
Preheat an oven to 350°F and position an oven rack in the center.
In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a moderate heat to simmer. Remove the saucepan from the heat and set aside for the flavors to infuse as you prepare the gratin.
Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.
In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek-cream mixture over the potatoes and sprinkle with gruyère.
Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.
Preheat an oven to 350°F and position an oven rack in the center.
In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a moderate heat to simmer. Remove the saucepan from the heat and set aside for the flavors to infuse as you prepare the gratin.
Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.
In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek-cream mixture over the potatoes and sprinkle with gruyère.
Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.
Potato Leek Gratin
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
- 2-½ pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
- 1 cup grated Gruyère
- ½ cup vegetable or chicken broth, low-sodium
- 1-½ cups heavy cream
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 medium leek, white part only, halved lengthwise and cut into ¼-inch thick slices
- 1 medium garlic clove, minced
- 1 teaspoon minced thyme
- ¼ teaspoon freshly ground nutmeg
- Kosher salt and freshly ground black pepper
Procedure
From the onion family, leeks are a wonderful sweet addition to potato gratin and an interesting substitute for onion.
Preheat an oven to 350°F and position an oven rack in the center.
In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a moderate heat to simmer. Remove the saucepan from the heat and set aside for the flavors to infuse as you prepare the gratin.
Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.
In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek-cream mixture over the potatoes and sprinkle with gruyère.
Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.
Preheat an oven to 350°F and position an oven rack in the center.
In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a moderate heat to simmer. Remove the saucepan from the heat and set aside for the flavors to infuse as you prepare the gratin.
Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.
In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek-cream mixture over the potatoes and sprinkle with gruyère.
Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.