Potato-Leek Gratin
September 2018
Ingredients
- 2 strips of bacon diced, fried until crispy, drained of grease
- 3 Tbs. unsalted butter plus more for greasing dish
- 2 large leeks trimmed and halved lengthwise and washed free of any grit
- 1 1/2 pounds about 5 or 6 medium Yukon Gold potatoes (peeled or unpeeled if skins are thin)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 thyme sprigs
- 1 cup heavy cream
- 1 large garlic clove minced
- 1 bay leaf
- 1/4 tsp. ground nutmeg
- 1 cup Gruyére cheese grated (Jarlsberg will work, too, or a blend of any Swiss and white cheddar cheeses)
Instructions
- Heat oven to 350 F. Butter a 2-quart gratin or casserole dish. Slice leeks thinly crosswise. Slice the potatoes into thin rounds, 1/2-inch thick. Toss with 3/4 tsp. salt and 1/4 tsp. pepper. Layer the potato slices in the buttered dish. Sprinkle cooked bacon over the top.
- Melt 2 Tbs. butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme stems and scatter the leeks over the potatoes.
- Add cream, garlic and bay leaf to the skillet, scraping up any browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Remove the bay leaf. Stir in the nutmeg. Pour the cream over the leeks and potatoes and top with the cheese. Cover tightly with aluminum foil and bake covered for 40 minutes. Uncover and bake for an additional 15 to 20 minutes until the cheese is golden and bubbly. Let cool slightly before serving. Makes 6 servings.
Notes
You can practice slicing, dicing and mincing in this amazing potato recipe, which I adapted from one in The New York Times. I added bacon to my version, which dices easier when it is frozen.
Nutrition
Serving: 6gSodium: 334mgCalcium: 29mgVitamin C: 1mgVitamin A: 774IUSugar: 1gFiber: 1gPotassium: 30mgCholesterol: 69mgCalories: 190kcalSaturated Fat: 13gFat: 20gProtein: 1gCarbohydrates: 2gIron: 1mg
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