Potato Leek Gratin

Call them Scalloped Potatoes, Au Gratin Potatoes, or Potato Leek Gratin…any way, they’re incredible.

Scalloped Potatoes are typically a bit simpler than this: potatoes baked in a cream sauce. But this leek gratin ups the game! Leeks are an exquisite vegetable that compliment shallots and garlic.

It’s best to cook this then let sit at room temperature for a half hour or so. You can use your favorite potatoe, but Yukon Gold is my tuber of choice in dishes like this.

Ingredients:

• 1 medium leek, sliced in half lengthwise and cleaned (they tend to have dirt between the layers), sliced very thin

• 1 medium shallot, diced or thin sliced

• 2-3 medium garlic cloves, thin sliced

• 2 tbsp unsalted butter

• 1 good sized thyme sprig

• Kosher salt and black pepper to taste (careful, the cheeses can be salty)

• 1 1/2 pounds Yukon Gold potatoes, peeled, sliced 1/8 inch (on a mandolin of possible), place in a bowl of cold water and wash then drain

• 1 3/4 cups cream

• 1 cup shredded gruyere cheese

• 1/4 cup grated parmesan cheese

• Chopped parsley or chives for garnish

Directions:

1 – Preheat oven to 400 degrees.

2 – Heat a large saucepan over medium low heat and add the butter. When the butter has melted, add the leeks, shallot, and garlic and saute for 4-5 minutes. Season with salt and pepper.

3 – Add the cream, sliced potatoes, thyme sprig and stir gently to submerge all the potato slices. Raise the heat to medium high. When the cream begins to simmer, stir once again, then cover the pan and turn off the heat. Let sit for about 15 minutes until the potatoes are slightly tender. The potatoes should not be mushy or overdone. Remove thyme sprig.

4 – Butter a small casserole dish.

5 – Carefully layer half the potatoes around the dish evenly (shingled). Add half the gruyere and half the parmesan. Ladle in some of the liquid. Repeat with the remainder of the potatoes and cheeses.

6 – Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 10 minutes until the top begins to brown.

7 – Remove from the oven and let sit on the counter for about 30 minutes. Serve and garnish with parsley or chives if desired.

8 – Note: Take your time when layering the potatoes.