Cheesy Potato and Leek Gratin
Cheesy Potato and Leek Gratin
Ingredients
- 2 1/2 lb Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 medium Leeks, white and light green parts only, thinly sliced and washed thoroughly
- 2 cups Heavy cream
- 2 cloves Garlic, minced
- 1 1/2 cups Gruyere cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
- 1 tsp Fresh thyme, leaves, chopped
- 1/4 tsp Nutmeg, ground
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper, freshly ground
- 1 tbsp Butter, for greasing
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter. In a large bowl, combine the thinly sliced potatoes and washed leeks.
⏱️ 5 min•🌡️ 375°F
- 2
In a separate medium bowl, whisk together the heavy cream, minced garlic, 1 cup of shredded Gruyere cheese, Parmesan cheese, chopped fresh thyme, ground nutmeg, salt, and black pepper until well combined.
⏱️ 5 min
- 3
Add the cream mixture to the bowl with the potatoes and leeks. Toss gently to ensure all the potato and leek slices are thoroughly coated with the creamy mixture.
⏱️ 5 min
- 4
Evenly arrange the coated potato and leek mixture in the prepared baking dish. Cover the dish tightly with aluminum foil and bake for 30 minutes.
⏱️ 30 min•🌡️ 375°F
- 5
Remove the foil, sprinkle the remaining 1/2 cup of shredded Gruyere cheese over the top, and continue to bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let rest for 10 minutes before serving.
⏱️ 20 min•🌡️ 375°F
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato and Leek Gratin
Ingredients
- 2 1/2 lb Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 medium Leeks, white and light green parts only, thinly sliced and washed thoroughly
- 2 cups Heavy cream
- 2 cloves Garlic, minced
- 1 1/2 cups Gruyere cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
- 1 tsp Fresh thyme, leaves, chopped
- 1/4 tsp Nutmeg, ground
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper, freshly ground
- 1 tbsp Butter, for greasing
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter. In a large bowl, combine the thinly sliced potatoes and washed leeks.
⏱️ 5 min•🌡️ 375°F - 2
In a separate medium bowl, whisk together the heavy cream, minced garlic, 1 cup of shredded Gruyere cheese, Parmesan cheese, chopped fresh thyme, ground nutmeg, salt, and black pepper until well combined.
⏱️ 5 min - 3
Add the cream mixture to the bowl with the potatoes and leeks. Toss gently to ensure all the potato and leek slices are thoroughly coated with the creamy mixture.
⏱️ 5 min - 4
Evenly arrange the coated potato and leek mixture in the prepared baking dish. Cover the dish tightly with aluminum foil and bake for 30 minutes.
⏱️ 30 min•🌡️ 375°F - 5
Remove the foil, sprinkle the remaining 1/2 cup of shredded Gruyere cheese over the top, and continue to bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let rest for 10 minutes before serving.
⏱️ 20 min•🌡️ 375°F