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August 2018
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Potato and Leek Gratin

Last nights menu was pork loin with hard apple cider glaze with Potato and Leek Gratin.  I am going to focus on the gratin in this post and will post the pork loin in a later post. 

potato leek gratin

  • 1 cup heavy cream
  • 2 garlic cloves peeled and crushed lightly
  • 2 Tbls. butter divided
  • Spring of thyme plus some
  • 2 leeks, halved and sliced really thin
  • 1 ½ lbs potatoes thinly sliced (1/8th inch)
  • 1 cup  grated Gruyere cheese
  • salt and pepper

 Preheat oven to 350 degrees F.

Add cream, garlic and thyme sprig in a sauce pan, heat until bubbles form around the edges. Take off heat and let steep.

Thinly sliced potatoes

Melt 1 Tbls. butter in a skillet, add leeks and salt and cook till tender, 10 minutes or so. Set aside in a bowl. 

leeks almost ready

With remaining butter, coat bottom of a gratin dish, oven safe dish (8”), or in my case a #5 cast iron skillet.  Layer a third of the potatoes on the bottom of pan then add third of the leeks on top of the potatoes, and add a third of the Gruyere cheese, add salt and pepper.  Repeat 2 more times.  Strain cream in to a dish discard thyme and garlic.  Sprinkle with some fresh thyme and then pore in the cream over potatoes and cover tightly with aluminum foil and bake for 1 hour.  Remove foil carefully and back for 25 more minutes until top is a crispy.

ready for the oven


On tap was Fulton Blond, a wonderful local bewer

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