Cheesy Leek Potato Gratin

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Average Rating: 5 | Rated By: 4 users

Cheesy Leek Potato Gratin – the French version of scalloped potatoes…creamy, rich and a perfect make-ahead dish for company. These potatoes make a scrumptious addition to any meat or fish entree. I particularly enjoy pairing the potato gratin with ham or pork tenderloin.

The gratin is a dish that is loved by even the pickiest eaters. The potatoes are layered with leeks and Gruyere cheese and slowly baked in a creamy sauce mildly flavoured with garlic and herbs. The potato gratin comes together in minutes, but the baking takes time. For best results, the potatoes must be thinly sliced. I used a mandoline, but you can also use a food processor.

An elegant and satisfying cheesy leek potato gratin for all occasions.

What I love about this recipe is, you can make this side dish in advance. Just before serving, reheat the potato gratin until hot and bubbling. It’s always a favourite at dinner parties. The leeks add exceptional flavour setting this gratin apart from most. I promise you can’t go wrong with serving anything that is made with potatoes and cheese.

Looking for sides to your favourite entree’s. Check out our extensive gluten-free recipe collection of accompaniments.

Ingredients

  • 1 1/2 lb. yellow flesh potatoes, such as Yukon gold, peeled and thinly sliced
  • 1 large leek, white part only, thinly sliced
  • 1 tsp. 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
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    Instructions

  • Preheat oven to 350 F and grease a 2-quart baking dish
  • Layer half the potatoes with half the leeks, half the salt and pepper and half the cheese. Repeat the layers finishing with cheese
  • Whisk cream, garlic, and thyme/sage and pour over the potatoes
  • Cover the potatoes with a lid or foil and bake for 1 hour. Remove the foil and bake 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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