11Potato Leek Gratin

Potato Leek Gratin

Serving Size: 10
Cook Time: 1 hour, 45 minutes
Measurements: Imperial (US)

Inspired by the comforting flavors of classic potato leek soup, this creamy potato leek gratin makes a wonderful addition to any holiday table. Layers of tender potatoes, savory leeks, and rich cream come together in a dish that is both elegant and comforting.

Versatile and crowd-pleasing, it pairs beautifully with glazed ham, roasted chicken, beef tenderloin, or your favorite seafood entrée. Serve alongside a rich red wine from Brys Estate and savor the warmth and traditions of the holiday season.

Ingredients:

  • 4 lbs russet potatoes – peeled and sliced thin
  • 3 leeks – cleaned (white and pale green parts only) and sliced into 1/4 inch strips (about 4 cups)
  • 8 ozs Gruyere cheese – shredded (about 3 cups)
  • 1 1/2 cups heavy cream
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tsps kosher salt (to taste)
  • 1 tsp fresh ground black pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add the sliced potatoes, cream, salt, pepper and about 2 1/2 cups of the Gruyere. Mix well, set aside.
  3. In a medium saute pan, add the butter, olive oil and sliced leeks and saute over medium heat till the leeks begin to soften, about 4-5 minutes. Transfer the leeks to the mixing bowl with the potatoes. Mix well.
  4. Butter the inside of your favorite casserole dish. Add the potato mixture to the dish and using a spatula smooth out the top. Sprinkle the remaining 1/2 cup of cheese on top of the gratin and place it in the oven.
  5. Bake for about 1 hour and 15 minutes until the top is golden brown and the potatoes are well cooked. Let set for 15-20 minutes before serving to allow it to firm up a bit before slicing.
  6. NOTE: this gratin can be cooked ahead days in advance and simply reheated at 350 degrees for about 30 minutes.
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