Recipes Side Dishes Potatoes Potato-Leek Gratin

Potato-Leek Gratin

Potato-Leek Gratin is rated 4.8 out of 5 by 8.
  • y_2017, m_5, d_23, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_8
  • loc_en_US, sid_recipe.potato-leek-gratin, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 75ms
  • REVIEWS, PRODUCT
Prep Time: 15 minutes
Cook Time: 110 minutes
Servings: 10

Prepared with cream and two kinds of cheeses, this rich gratin is the perfect accompaniment to our Bacon-Wrapped Beef Tenderloin. To simplify preparation, the leeks are braised in a fry pan until tender, then all of the ingredients are assembled in the same pan and baked until golden brown.

Ingredients:

  • 5 Tbs. unsalted butter
  • 4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
  • 1 1/2 Tbs. kosher salt
  • 1 tsp. minced fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • 3/4 tsp. freshly ground pepper
  • 1 cup heavy cream
  • 6 oz. Gruyère cheese, grated
  • 3 oz. Parmigiano-Reggiano cheese, grated
  • 3 lb. russet potatoes, peeled, cut into 1/4-inch slices
  • 3 Tbs. minced fresh chives

Directions:

In a 12-inch nonstick fry pan over medium heat, melt 4 Tbs. of the butter. Add the leeks and salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, pepper and cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. Wipe out the pan and grease with the remaining 1 Tbs. butter.

Preheat an oven to 400ºF.

In a bowl, combine the Gruyère and Parmigiano-Reggiano cheeses. Layer one-third of the potatoes in the fry pan and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 Tbs. of the chives. Repeat the layering 2 more times, reserving 1 Tbs. of the chives.

Cover the pan, transfer to the oven and bake for 45 minutes. Remove the lid and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Sprinkle the remaining 1 Tbs. chives on top. Let the gratin stand for 15 minutes before serving. Serves 8 to 10.

Williams-Sonoma Kitchen.
Rated 4 out of 5 by from Cut the salt! I made this to go with Easter ham, using a combination of leeks and onions that I already had cut up. Will definitely make again, but way too salty, almost inedible. I'm thinking the 1-1/2 Tbsp may be a typo. I'll go with 1-1/2 tsp next time.
Date published: 2016-03-28
Rated 5 out of 5 by from Best Side Dish Ever!! I have made this dish several times and it has been a hit each time. I like that I can make it ahead of time so we can enjoy our company and cook it later. I also like the fact that it is easy to reduce the size for just the two of us. It is so flavorful and an attractive dish to serve. It is one of our favorites.
Date published: 2015-07-27
Rated 4 out of 5 by from A great gratin I made this for Christmas and everyone loved it. I didn't weigh the leeks at the grocery story but I bought 2 bunches w/3 in each bunch. It didn't seem like enough since they cook down so much (I'll weigh them next time). I cut down on the salt a bit. Next time I will cut the potato slices in half - I think they would fit better in the pan that way. Lastly, I baked it in a disposable foil pan and it came out perfectly. Although I usually don't use heavy cream in a recipe, it cooked down and thickened up perfectly. I recommend the splurge!
Date published: 2014-12-28
Rated 5 out of 5 by from First Great Gratin This is the first time I've made a gratin s my family usually cooks fairly in an Italian simple way BUT these were almost gone at the end of dinner. Really great hearty side dish. I will definitively make this again- maybe try different cheeses, The leeks nutmeg & cream were so good before even cooking I almost ate them all! Has anyone ever tried to assemble this the day before? Or would the potatoes change?
Date published: 2014-10-13
Rated 5 out of 5 by from BEST POTATOES EVER!!! The first time I used this recipe was for my family's Easter dinner and it was a huge hit! This dish is now requested for everyone's birthday dinner! I follow the recipe without any changes and make sure to use the best cheeses and heavy cream I can find.
Date published: 2014-06-27
Rated 5 out of 5 by from Question on prep I've enjoyed this recipe at a party. A few questions: what is the best way to prepare ahead of time - cook all the way to the end or just layer and bake later? Is it 4 leeks or 4 lbs. per reviewer question? Can this be prepared in a casserole dish and would 9 x 13 be the correct size?
Date published: 2014-04-09
Rated 5 out of 5 by from Fantastic but reduce the salt! This is one of my family's favorites. It always gets great reviews. However, I think there may be a typo because 1 1/2 Tbs of salt is way too much! I don't normally cook with much salt but even my family members who do say that the 1 1/2 Tbs version is salty. I think 1 1/2 to 2 1/2 teaspoons is more accurate. You would probably also be fine using half and half in place of cream. Enjoy!!
Date published: 2013-01-05
Rated 5 out of 5 by from This is amazing!! Wow - this is SO good! Everybody loved it. It is pure "feel good" food. Super easy to make as well. I'm making it for Christmas!
Date published: 2012-12-22
  • y_2017, m_5, d_23, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_8
  • loc_en_US, sid_recipe.potato-leek-gratin, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 75ms
  • REVIEWS, PRODUCT