Rustic Potato and Leek Gratin

Gratin dishes have long been celebrated for their comforting nature, offering a delightful blend of flavors and textures that warm the soul. This Rustic Potato and Leek Gratin serves as a versatile option, perfect as a side dish or a comforting main course. The combination of Yukon Gold potatoes and leeks creates a dish that is not only delicious but also visually appealing.

Discover the comforting warmth of Rustic Potato and Leek Gratin, a delicious blend of creamy Yukon Gold potatoes and subtly sweet leeks. This visually appealing dish features layers of cheese and a rich cream mixture, making it perfect as a side or main course. With a crispy, golden top and a heartwarming flavor profile, this gratin is sure to impress at your next gathering. Try it today and enjoy a satisfying meal that’s both cozy and elegant!

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Ingredients

4 large Yukon Gold potatoes, peeled and thinly sliced

3 leeks, cleaned and sliced (white and light green parts only)

2 cloves garlic, minced

2 cups heavy cream

1 cup whole milk

1 cup grated Gruyère cheese (plus extra for topping)

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Leeks: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced leeks and minced garlic. Sauté until the leeks are soft and translucent, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat.

Mix the Cream: In a mixing bowl, combine the heavy cream, milk, thyme, salt, and pepper. Whisk together until thoroughly combined.

Layer the Ingredients: In a greased 9x13 inch baking dish, layer half of the sliced potatoes at the bottom. Sprinkle half of the sautéed leeks over the potatoes, followed by half of the Gruyère cheese. Pour half of the cream mixture over the top.

Repeat the Layers: Repeat the process by layering the remaining potatoes, leeks, Gruyère cheese, and then pour the rest of the cream mixture. Top with grated Parmesan cheese and a little extra Gruyère for a golden touch.

Bake the Gratin: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 35 minutes. After 35 minutes, remove the foil and bake for another 20-30 minutes, or until the top is bubbly and golden brown, and the potatoes are tender when pierced with a fork.

Let it Rest: Once done, remove the gratin from the oven and let it sit for about 10 minutes to allow it to set. This will make slicing easier.

Garnish and Serve: Sprinkle chopped fresh parsley over the top for a pop of color. Slice and serve warm as a hearty side dish!

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8