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Leek and Potato Gratin

  • 70minutes
  • 195calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) (3 large)

  2. leeks

  3. 2 tablespoon(s) margarine or butter

  4. 3 pound(s) (about 5 medium)

  5. baking potatoes , peeled and very thinly sliced

  6. 1 1/4 teaspoon(s) salt

  7. 1/2 teaspoon(s) coarsely ground black pepper

  8. 1 cup(s) heavy or whipping cream

  9. 1/2 cup(s) chicken broth

  10. 2 clove(s)

  11. garlic , crushed with side of chef's knife

  12. 1 bay leaf

  13. 1/2 teaspoon(s) ground nutmeg

  14. 1/2 cup(s) freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400° F. Grease 13" by 9" glass or ceramic baking dish.

  2. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut leeks crosswise into thin slices (you should have about 5 1/2 cups). Rinse leeks thoroughly in large bowl of cold water; swish to remove sand. With hand, transfer leeks to colander. Repeat process, changing water several times until all sand is removed.

  3. In 12-inch skillet, melt margarine over medium heat. Add leeks and cook about 5 minutes or just until softened, stirring occasionally. In large bowl, toss leeks, potatoes, salt, and pepper. Spread potato mixture evenly in prepared baking dish. Cover with foil and bake 40 minutes.

  4. Meanwhile, in 1-quart saucepan, combine cream, broth, garlic, bay leaf, and nutmeg; heat to boiling over high heat. Discard garlic and bay leaf. Pour cream mixture evenly over potato mixture; sprinkle with Parmesan. Bake, uncovered, about 30 minutes longer or until top is golden and potatoes are fork-tender.

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