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Scented with leek and garlic and enriched with cream and Gruyère, this gratin is baked in a low oven, which leaves a crispy crust and buttery potatoes. A mandoline will make quick work of the potatoes!
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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
potato-leek-au-gratin
- 2 leeks
- 2 1/2 T butter
- 1 clv garlic
- dry white wine
- 2 1/4 lb potatoes
- salt
- pepper
- 1 1/2 c grated Gruyere
- 1 1/4 c heavy cream
Potato Leek Au Gratin Directions
- Preheat oven to 300˚F.
- Sauté the leeks over medium-low heat in 1 tablespoon of the butter for 6-8 minutes, until tender, but not brown. Add the garlic and sauté for 1 more minute. Add the splash of white wine or vermouth, and sauté for another minute until most of the liquid has evaporated. The leeks should be damp, but not swimming in liquid. Cover and remove from heat, and allow to rest.
- Lightly butter a baking dish. Carefully drain the potatoes and pat with a clean towel. Arrange one layer of potatoes in the baking dish and season with salt and pepper. Layer with sautéed leeks, followed by some Gruyère, and some dots of butter. Repeat layering until all the potatoes are used, saving some Gruyère for the top. The last layer should just be potato slices. Slowly cover with cream, then finish with the reserved Gruyère.
- Bake for 1 hour 15 minutes to 1 ½ hours, until the top is golden brown, the potatoes are fork tender, and the cream has thickened and slightly reduced. Allow to rest at room temperature for 20 minutes before serving.