Potato-Leek Gratin
December 27, 2009
This was a perfect side dish for our rack of Lamb on christmas day!  If your looking for an impressive side dish that no doubt, everyone will love, potato and leek gratin was definitely a winner! A deep rich golden brown potato casserole that combines leeks, fresh thyme, and cream, that is layered with gruyere, and parmigiano-reggiano cheeses, and finished with fresh chives.
Leeks are a root vegetable that look like a giant scallion.  Their flavor is like an onion, but much milder, and slightly sweet. Leeks are a great source of fiber, packed with vitamins and minerals, including potassium, to learn more about leeks, check out this link here. The original recipe suggests russet potaoes, I used large yukon golds that I do not peel (their skin is so thin that I believe it is not necessary). Make sure that the skillet you use is oven-proof. My source for this recipe was the Williams-Sonoma thanksgiving catalog that I received via my mail. Please enjoy!
For more potato casserole recipes, check out this link to recipe.com.
- 5 tbsp. unsalted butter
- 4 lbs. leeks, white and light green portions, rinsed well, cut into ¼-inch rings
- 1 ½ tbsp. salt
- 1 tsp. minced fresh thyme
- ¼ tsp. freshly grated nutmeg
- ¾ tsp. freshly ground pepper
- 1 cup heavy cream
- 6 oz. Gruyere cheese, grated
- 3 oz. Parmigiano-Reggiano cheese, grated
- 3 lb. potatoes of your choice (I like to use large Yukon golds)
- 3 tbsp. minced fresh chives
Preheat oven to 400 degrees.
In a 12-inch non-stick pan over medium heat, melt 4 tbsp. butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes. Add fresh thyme, nutmeg, pepper, and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl; let cool. Wipe out pan; grease with remaining 1 tbsp. butter.
In bowl, combine cheeses. Layer one-third of potatoes in fry pan. Spread one-third of leek mixture on top. Sprinkle one-third of cheeses, then 1 tbsp. of chives. Repeat layering 2 more times, reserving 1 tbsp. chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid; bake until potatoes are tender and crust is golden brown, about 30 minutes. Sprinkle remaining 1 tbsp. chives on top. Let stand 15 minutes before serving.  Â
Serves: 8-10
Total time: 90 minutes
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