Potato-Leek Gratin
Prepared with cream and two kinds of cheeses, this rich gratin makes a decadent side dish for your Thanksgiving feast or your favorite roast meats.
Ingredients
- 5 Tbs. unsalted butter
- 4 lb. (2 kg) leeks, white and light green portions, rinsed well, cut into 1/4-inch (6-mm) rings
- Kosher salt and freshly ground pepper
- 1 tsp. minced fresh thyme
- 1/4 tsp. freshly grated nutmeg
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 1/2 cups (6 oz./180 g) grated Gruyère cheese
- 3/4 cup (3 oz./90 g) grated Parmesan cheese
- 3 lb. (1.5 kg) russet potatoes, peeled and cut into 1/4-inch (6-mm) slices
- 3 Tbs. minced fresh chives
Directions
In a large fry pan over medium heat, melt 4 Tbs. of the butter. Add the leeks and 1 Tbs. 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, 3/4 tsp. pepper and the cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool.
Preheat an oven to 400ºF (200ºC). Grease a 9-inch (23-cm) square baking dish or large gratin dish with the remaining 1 Tbs. butter.
In a bowl, combine the Gruyère and Parmesan cheeses. Layer one-third of the potatoes in the baking dish 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. Top with several grindings of pepper.
Cover the dish with aluminum foil, transfer to the oven and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Let the gratin stand for 15 minutes before serving. Serves 8.
Williams Sonoma Test Kitchen