Scalloped Potatoes and Leeks Gratin

Recipe: Scalloped Potatoes and Leeks Gratin

Ingredients

3 Tbs unsalted butter
3 leeks, white and light green parts, cut into 1/4-inch rings
4 sprigs fresh thyme
1/4 tsp freshly grated nutmeg
3/4 tsp freshly ground pepper
2 cups heavy cream
1 1/2 cups Parmesan cheese, grated
¼ cup Parmigiano-Reggiano cheese, grated
3 lb. russet potatoes, peeled, cut into 1/4-inch slices
Kosher Salt & pepper to season between layers

Instructions

Preheat oven to 400 degrees F

Butter a 9 x 13 baking dish

In a nonstick fry pan over medium heat, melt 3 Tbs. of the butter. Add the leeks and season with salt. Cook the leeks for about 20 minutes, stirring occasionally and until the leeks are tender.

Meanwhile in a saucepan over medium heat warm the heavy cream, the sprigs of thyme, nutmeg, ¾ tsp of black pepper and bring to a simmer. Remove from heat, remove the thyme sprigs and set aside.

In the buttered baking dish layer 1/3 of the potatoes overlapping slightly. Then pour evenly 1/3 of the cooked leaks over the sliced potatoes, spread evenly 1/2 cup of the grated parmesan over the leeks and pour evenly ½ cup of the heavy cream mixture over the leaks and cheese. Season with salt and pepper & repeat the same layers 2 more times. Pour the remaining the ½ cup of the cream mixture evenly over the top. Top with ¼ cup of the Parmigiano-Reggiano

Cover the dish with foil and bake for 1 hour 30 minutes. Remove the foil and broil for about 5 minutes until the cheese browns and a wonderful crust has formed. Remove from the over and allow to stand 10 minutes.

Quick Notes

***(make sure leeks are washed well and all sand has been removed)

Print/Mail/PDF