Potato and Leek Gratin is a creamy, comforting dish that combines tender layers of thinly sliced potatoes with sweet, mellow leeks, all baked in a rich and cheesy sauce. This classic French-inspired dish is perfect as a side for roast meats or as a stand-alone vegetarian main. The leeks add a subtle onion flavor that elevates the richness of the cream and cheese, while the potatoes bake to golden perfection. Whether for a holiday dinner or a cozy weeknight meal, this gratin is sure to impress with its elegance and depth of flavor.
Ingredients:
- 4 large potatoes, thinly sliced
- 2 large leeks, cleaned and thinly sliced (white and light green parts)
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1 1/2 cups shredded Gruyère or cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the leeks and garlic, sautéing until softened, about 5 minutes. Season with salt and pepper.
- In a small saucepan, heat the cream, milk, and thyme over low heat until warm (do not boil). Season with salt and pepper.
- Layer half of the sliced potatoes in the prepared baking dish. Spread the sautéed leeks evenly over the potatoes. Top with half of the Gruyère or cheddar cheese.
- Add the remaining potato slices on top. Pour the warm cream and milk mixture over the potatoes, ensuring it is evenly distributed.
- Sprinkle the remaining Gruyère or cheddar and the Parmesan cheese over the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown.
- Let the gratin rest for 10 minutes before serving.
This potato and leek gratin is a decadent, savory dish that will elevate any meal with its rich layers of flavor and texture!
