Potato and Leek Gratin
You can never have too many side dish recipes, so give Potato and Leek Gratin a try. This recipe serves 6. One serving contains 344 calories, 9g of protein, and 24g of fat. For $1.2 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. This recipe from Foodista requires bay leaf, gruyère cheese, yukon gold potatoes, and kosher salt. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 36%, this dish is rather bad. Similar recipes are Potato Leek Au Gratin, Potato & Leek Gratin, and Potato-Leek Gratin.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
6
Nutrition per Serving
Calories
344
Protein
8.89g
Carbs
25.62g
Fat
23.67g
Ingredients
Original recipe (6 servings) → 6 servings
- •2 tablespoons butter
- •2 large leeks
- •1.5 pounds yukon gold potatoes
- •1 teaspoon kosher salt
- •0.5 teaspoon pepper
- •2 thyme sprigs
- •1 cup heavy cream
- •1 garlic clove
- •1 bay leaf
- •0.3 teaspoon nutmeg
- •0.8 cup gruyère cheese
Directions
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks and slice thinly crosswise.
Using a mandoline (or knife), slice the potatoes into 1/8-inch thick rounds. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Layer the rounds in the gratin dish.
Melt 2 tablespoons butter in a large skillet over medium heat.
Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, about 5 minutes. Discard thyme and place the leeks over the potatoes.
Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
Pour the cream over the leeks and potatoes and top with the Gruyre. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer.
Let cool slightly before serving.
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