Cheesy Leek Potato Gratin

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Average Rating: 4.5 | Rated By: 3 users

A gratin is a dish that is loved by even the pickiest eaters. The slowly baked dish with potatoes, fresh leeks and a hint of garlic smothered in a Gruyere cheese sauce with a crispy topping is heavenly. This French gluten-free dish is easy to prepare and always a favourite for dinner parties

Ingredients

  • 1 1/2 lb. yellow flesh potatoes, such as Yukon gold, thinly sliced
  • 1 large leek, white part only, thinly sliced
  • 1 tsp. Pure sea salt
  • 1/2 tsp. GF ground black pepper
  • 2 cups grated Gruyere cheese
  • 1 cup heavy cream
  • 1 garlic clove, minced
  • 1/2 tsp. GF dried thyme or sage
  • Instructions

  • Preheat oven to 350 F and grease a 2-quart baking dish
  • Layer half the potatoes and half the leeks and sprinkle with half the salt and pepper and half the cheese. Repeat layers
  • In a small bowl whisk together cream, garlic, and thyme/sage and pour over the potatoes
  • Bake covered for 1 hour and uncovered for 25 - 30 minutes until potatoes are tender and golden
  • Rest for 15 minutes before serving
  • Note; the potatoes and leeks must be sliced super thin. I used a mandolin for the potatoes


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