Potato Leek Gratin

• 2½ pounds yellow flesh potatoes, peeled and sliced about 1/8 inch thick (use a mandolin)
• 1 cup grated Gruyère cheese
• ½ cup vegetable or chicken broth, low-sodium
• 1½ cups heavy (35%) cream
• 1 bay leaf
• 2 tbsp unsalted butter
• 1 medium leek, white part only, halved lengthwise and cut into ¼-inch thick slices
• 1 medium garlic clove, minced
• 1 tsp minced thyme
• ¼ tsp freshly ground nutmeg
• Kosher salt and freshly ground black pepper

Method...

1. Preheat an oven to 350°F and position an oven rack in the centre.
2. In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a medium-low heat to simmer. Remove the saucepan from the heat and set aside for the flavours to infuse as you prepare the gratin.
3. Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.
4. In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek-cream mixture over the potatoes and sprinkle with Gruyère.
5. Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.

Makes 4 - 6 servings

Make-Ahead: Prepare as instructed. When ready to serve, cover with foil and bake for 30–45 minutes at 350°F, or until cheese is bubbly and gratin is warmed through. Gratins can typically be stored for up to 5 days in the refrigerator in a covered, airtight container.

You May Like These Products To Make This Recipe:

Mandolin - Oxo Good Grips OR Kuhn Rikon

Peugeot Baking Dish