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Leek & potato gratin baked with cheese on top

Leek and Potato Gratin Recipe


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5 from 18 reviews

  • Author: Carlos Leo
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

Leek and Potato Gratin is the perfect side dish to complement any dinner for special occasions, and holidays like Thanksgiving and Christmas. This recipe is simple with a rich, creamy taste from the beautiful combination of gruyere & parmesan cheese, milk, and other spices, and the deliciously sweet flavor of Honey Balsamic Mustard. Adapted from Cooking Light

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Ingredients

Units Scale
  • 2 1/2 cups whole milk
  • 1 1/2 pounds peeled and very thinly sliced Yukon Gold potatoes
  • 2 cloves smashed garlic
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf
  • 2 teaspoons Honey Balsamic Mustard
  • 1 Tablespoon LIA Extra Virgin Olive Oil
  • 2 1/4 cups sliced leeks
  • 1 teaspoon sea salt
  • 1/2 cup shredded Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon freshly ground white pepper


Instructions

  1. Preheat oven to 375°F.
  2. Combine milk, potatoes, bay leaf, 1/4 teaspoon salt, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender.
  3. Drain in a colander over a bowl, reserving 1/2 cup milk mixture.
  4. Add nutmeg to the milk mixture, and simmer for a few minutes. Before removing from the stove add mustard, stir well. Set aside.
  5. Heat 4 Tablespoons of the olive oil in a 12-inch nonstick frying pan set to medium. Add the leeks, 1/4 teaspoon of the pepper, and a 1/4 teaspoon of the sea salt with herbs. Stir to coat the leeks with the oil. Stir occasionally until the leeks are tender - about 4-8 minutes. Remove pan from heat; place leek mixture in a bowl.
  6. Arrange half of potato slices in a single layer on the bottom of a gratin dish; top evenly with half of leek mixture. Sprinkle with 1/2 teaspoon sea salt and 1/4 cup of Gruyère cheese.
  7. Repeat layers with remaining half of potatoes, remaining half of leek mixture, remaining 1/2 teaspoon salt, and remaining 1/4 cup Gruyère.
  8. Drizzle with reserved 1/2 cup milk mixture; sprinkle with Parmesan.
  9. Cover pan with foil; bake at 375°F for 25 minutes.
  10. Remove foil from pan, not removing pan from oven. Turn on broiler and broil for 5 minutes or until bubbly and golden brown.
  11. Remove pan from oven, sprinkle with pepper; cool. Cut into wedges and serve.

Notes

Vitamin A 9%, Vitamin C 38%, Calcium 25%, Iron 6%, Vitamin B12 10%, Vitamin E 2%, Vitamin K 5%

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dishes
  • Method: baking
  • Cuisine: French

Nutrition

  • Calories: 229
  • Sugar: 6.1 g
  • Sodium: 461.5 mg
  • Fat: 10.2 g
  • Carbohydrates: 25.7 g
  • Fiber: 2.7 g
  • Protein: 9.6 g
  • Cholesterol: 23 mg
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