Potato Leek Gratin
This gratin is layered with Yukon gold potatoes, sautéed leeks, for a nutty, sweet flavor that pairs perfectly with the nutmeg-spiced heavy cream. Pro Tip: Simmering the potatoes in the heavy cream before baking releases starches into the mixture, resulting in a creamier gratin. Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
- 2 tablespoons unsalted butter more for greasing the pan
- 2 large leeks trimmed and halved lengthwise
- 1½ pounds peeled Yukon Gold potatoes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 thyme sprigs
- 1 cup heavy cream
- 3 garlic cloves finely chopped
- 1 bay leaf
- ¼ teaspoon freshly ground nutmeg
- ¾ cup grated Gruyère, Swiss or Mimolette cheese grated
- 3/4 cup fresh bread crumbs
- Heat oven to 400 degrees. Butter 3-quart gratin dish with 2 tablespoons of butter. Set aside. Wash the leeks to remove any grit and slice thinly crosswise.
- Top with remaining potatoes and any cream left in the skillet over the top.
- Combine the breadcrumbs, cheese, and melted butter in a small bowl. Sprinkle over gratin.
- Bake 25-30 minutes, or until top is brown and potatoes are completely tender. Let the gratin cool for 10-30 minutes until liquid is absorbed.
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