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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Vyronas Argyrides
[email protected]This gratin is so easy to make and it's always a crowd-pleaser. I love that it can be made ahead of time, so it's perfect for busy weeknights.
Rohail Yousaf
[email protected]I've made this gratin several times and I've never been disappointed. It's a delicious and versatile dish that can be served as a main course or a side dish.
Simona Simon
[email protected]This gratin is a bit time-consuming to make, but it's worth it. It's a special dish that's perfect for a special occasion.
KAUSO RECORDS
[email protected]I made this gratin with a few substitutions and it turned out great. I used Yukon Gold potatoes instead of Russet potatoes and I added some chopped bacon to the sauce. It was delicious!
Chris L
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids love the creamy sauce and the crispy cheese topping.
vumani nyide
[email protected]I love the addition of Gruyère cheese in this gratin. It gives it a rich and nutty flavor.
MD Seiam
[email protected]This gratin is so creamy and cheesy. It's the perfect comfort food for a cold winter night.
Yassmin Essam
[email protected]I've made this gratin several times and it's always a hit. It's a great way to use up leftover potatoes and leeks.
Raman Nafiu
[email protected]This gratin is so easy to make and it's always a crowd-pleaser. I love that it can be made ahead of time, so it's perfect for busy weeknights.
M Gg
[email protected]I've made this gratin several times and I've never been disappointed. It's a delicious and versatile dish that can be served as a main course or a side dish.
Md Tasrik
[email protected]This gratin is a bit time-consuming to make, but it's worth it. It's a special dish that's perfect for a special occasion.
Rajib Hasan
[email protected]I made this gratin with a few substitutions and it turned out great. I used Yukon Gold potatoes instead of Russet potatoes and I added some chopped bacon to the sauce. It was delicious!
Wiil Poqortoyo
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids love the creamy sauce and the crispy cheese topping.
Toto Mcycle
[email protected]I love the addition of Gruyère cheese in this gratin. It gives it a rich and nutty flavor.
hannah Njogu
[email protected]This gratin is so creamy and cheesy. It's the perfect comfort food for a cold winter night.
Fahamida Akter
[email protected]I've made this gratin several times and it's always a hit. It's a great way to use up leftover potatoes and leeks.
Ali khan Mehmoodkhail
[email protected]This gratin is so easy to make and it's always a crowd-pleaser. I love that it can be made ahead of time, so it's perfect for busy weeknights.
Talib Hussain
[email protected]I made this gratin for a dinner party and it was a huge hit! Everyone loved it and asked for the recipe.
Jason Simpson
[email protected]This gratin was absolutely delicious! The potatoes were cooked to perfection and the leeks added a wonderful flavor. I will definitely be making this again.