Leek and Potato Gratin
Leek and Potato Gratin
Ingredients
- 1 large leek, thinly sliced
- 2 garlic cloves, chopped
- 3 tbsp butter
- 6 medium potatoes, peeled and thinly sliced on a mandoline
- 1 cup (250 ml) 15% cooking cream or 35% cream
- 1 cup (250 ml) milk
- 1 tsp thyme leaves, finely chopped
- 1 1/2 cups (150 g) Gruyère-style cheese, grated
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square glass baking dish.
- In a large non-stick skillet over medium-high heat, soften the leek and garlic in the butter. Add the potatoes, cream, milk and thyme. Season with salt and pepper. Mix gently. Bring to a boil. Simmer gently for 5 minutes, stirring often.
- Line the bottom of the baking dish with half of the potato mixture. Cover with half of the cheese. Repeat with the remaining potato mixture and cheese. Cover with foil. Bake for 45 minutes.
- Remove the foil and continue to bake for 30 minutes or until the potatoes are tender and the cheese is starting to brown. Let rest for 10 minutes before serving.
Leek and Potato Gratin