Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Thanksgiving Entertaining Winter Side Casserole/Gratin Potato Leek Milk/Cream Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
- Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
- Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
- Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
- Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
- Do Ahead
- Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
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Andres Quimbayo
[email protected]5 stars!
Naledi Dudu
[email protected]Thank you for sharing this recipe!
Brittany Shepard
[email protected]I'm so glad I found this recipe.
roma Yssa
[email protected]This is the best gratin I've ever had.
Calicious Ndou
[email protected]I could eat this dish every day!
Neko 0w0
[email protected]This dish is so rich and flavorful.
Laxaman Kandel
[email protected]I love the crispy top on this gratin.
Min Bahadur Thami
[email protected]This dish is a great way to sneak in some extra vegetables into your diet.
Stormy Pierce
[email protected]I made this dish with a few substitutions and it still turned out great. I used parsnips instead of leeks and cheddar cheese instead of Gruyere.
Ahmed Walied
[email protected]This dish is so versatile. You can add different vegetables or cheeses to it to change up the flavor.
Sana Baloch
[email protected]I've never made gratin before, but this recipe made it easy. It turned out perfectly and I will definitely be making it again.
Mamoon Khan
[email protected]This is a great recipe for beginner cooks. It's easy to follow and the results are always delicious.
Samuel Eigbe
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Xhavi Gure
[email protected]This dish is so comforting and flavorful. It's perfect for a cold winter night.
Budderbro
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great way to use up leftover potatoes and leeks.
Farhad Urf Azad
[email protected]This is one of my favorite recipes. It's so easy to make and it always turns out great. I love the combination of potatoes and leeks, and the gratin is the perfect finishing touch.
Robi Badhon
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved it and asked for the recipe. It's a great dish to serve for a special occasion.
mian naqeeb dawar
[email protected]This dish was absolutely delicious! The potatoes and leeks were cooked to perfection, and the gratin was creamy and flavorful. I will definitely be making this again.