Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and garlic and sauté for 5-7 minutes until softened.
3. In a separate bowl, mix together the heavy cream, Gruyere cheese, and Parmesan cheese.
4. In the baking dish, layer the sliced potatoes and leeks, seasoning each layer with salt and pepper.
5. Pour the cream mixture over the potatoes and leeks, making sure to cover them completely.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 24g
Protein: 11g
Sodium: 450mg
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss cheese or cheddar cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms for an earthy flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and tricks:
- Use a mandoline or sharp knife to ensure that the potatoes and leeks are thinly sliced and cook evenly.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
- To make ahead, prepare the gratin up to step 5 and refrigerate overnight. Bake the next day as directed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Grilled asparagus
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still firm after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to thoroughly wash the leeks before slicing and cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor profiles:
This leek and potato gratin is creamy, cheesy, and savory with a hint of garlic.
Serving suggestions:
Serve as a side dish with chicken, beef, or fish.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Creamy, Savory, Cheesy, Rich, Comforting