Savory Potato and Leek Gratin
Savory Potato and Leek Gratin
Ingredients
For the Gratin
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 leeks, white and light green parts only, thinly sliced and thoroughly rinsed
- 2 carrots, peeled and thinly sliced
- 1 yellow onion, small, finely diced
- 8 ounces cremini mushrooms, sliced
- 1 canned cannellini beans, 15-ounce can, rinsed and drained
- 1 tablespoon olive oil
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 cup Gruyère cheese, shredded, plus 1/4 cup for topping
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium heat. Add the diced yellow onion, sliced leeks, and sliced carrots. Sauté for 5-7 minutes until softened. Add the sliced mushrooms and continue to cook for another 5-8 minutes, until the mushrooms have released their liquid and browned slightly. Remove from heat and set aside.
⏱️ 15 min
- 3
In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the heavy cream and whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Remove from heat and stir in 1 cup of shredded Gruyère cheese, fresh thyme leaves, grated nutmeg, kosher salt, and black pepper until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
⏱️ 7 min
- 5
Arrange a single layer of thinly sliced potatoes in the bottom of the prepared baking dish. Spread about one-third of the sautéed vegetable mixture over the potatoes. Sprinkle with about one-third of the rinsed cannellini beans. Ladle about one-third of the cream sauce evenly over the vegetables and beans.
⏱️ 5 min
- 6
Repeat the layering process two more times, ending with a final layer of cream sauce. Sprinkle the remaining 1/4 cup of shredded Gruyère cheese over the top.
⏱️ 3 min
- 7
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 20-25 minutes, or until the potatoes are tender, the sauce is bubbly, and the top is golden brown and caramelized.
⏱️ 50 min•🌡️ 375
- 8
Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes for easier serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Potato and Leek Gratin
Ingredients
For the Gratin
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 leeks, white and light green parts only, thinly sliced and thoroughly rinsed
- 2 carrots, peeled and thinly sliced
- 1 yellow onion, small, finely diced
- 8 ounces cremini mushrooms, sliced
- 1 canned cannellini beans, 15-ounce can, rinsed and drained
- 1 tablespoon olive oil
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 cup Gruyère cheese, shredded, plus 1/4 cup for topping
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium heat. Add the diced yellow onion, sliced leeks, and sliced carrots. Sauté for 5-7 minutes until softened. Add the sliced mushrooms and continue to cook for another 5-8 minutes, until the mushrooms have released their liquid and browned slightly. Remove from heat and set aside.
⏱️ 15 min - 3
In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the heavy cream and whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Remove from heat and stir in 1 cup of shredded Gruyère cheese, fresh thyme leaves, grated nutmeg, kosher salt, and black pepper until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
⏱️ 7 min - 5
Arrange a single layer of thinly sliced potatoes in the bottom of the prepared baking dish. Spread about one-third of the sautéed vegetable mixture over the potatoes. Sprinkle with about one-third of the rinsed cannellini beans. Ladle about one-third of the cream sauce evenly over the vegetables and beans.
⏱️ 5 min - 6
Repeat the layering process two more times, ending with a final layer of cream sauce. Sprinkle the remaining 1/4 cup of shredded Gruyère cheese over the top.
⏱️ 3 min - 7
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 20-25 minutes, or until the potatoes are tender, the sauce is bubbly, and the top is golden brown and caramelized.
⏱️ 50 min•🌡️ 375 - 8
Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes for easier serving.
⏱️ 15 min