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.
Course: Side Dish
Cuisine: Dairy, French, Gratin, Potato