Potato Leek Gratin layers sliced potatoes with sautéed leeks and grated cheese to make short work of cold weather. Serve it as a hearty side dish with a roast or as a main dish with a tossed salad or cooked greens for a simple but satisfying dinner.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 2 leeks
- 3 Tbsp. butter, divided
- 3 lbs. potatoes
- Salt and freshly ground black pepper
- 6 oz. gruyère or Swiss cheese, grated
Preparation:
- Preheat oven to 375°. Clean and chop leeks. In a medium frying pan over medium heat, melt 2 Tbsp. butter. Add leeks and cook, stirring frequently, until tender, about 3 minutes. Set aside.
- Rub 2-qt. baking dish or gratin pan with remaining butter. Set aside
- Peel potatoes and cut into 1/4-in. slices. Cover bottom of dish with 1/4 of potato slices. Spread 1/2 of cooked leeks on potatoes and sprinkle with salt and pepper. Layer another 1/4 of potato. Sprinkle with 1/2 of the cheese. Repeat potato, leek, potato, cheese layers, sprinkling with salt and pepper at each layer.
- Cover dish and bake 20 minutes. Uncover and continue baking until tender when pierced with a fork and brown on top, about 25 minutes (depending on how fresh the potatoes are cooking time may take as long as 90 minutes--cover dish if potatoes and cheese become too brown). Serve hot.
Makes 6 servings Potato Leek Gratin.
