Description
A comforting baked dish featuring thinly sliced potatoes, tender leeks, and a rich, creamy sauce.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and thinly sliced
- 2 large leeks, white and light green parts only, cleaned and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- Melt the butter in a medium saucepan over medium heat. Add the sliced leeks and cook until softened, about 5 to 7 minutes.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and heavy cream until the sauce is smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
- Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Stir in half of the Gruyère cheese until melted.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the cooked leeks. Pour half of the cheese sauce over the layers.
- Repeat the layering with the remaining potatoes, leeks, and sauce.
- Sprinkle the remaining Gruyère cheese and all of the Parmesan cheese over the top.
- Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving.
Notes
- For best results, slice the potatoes uniformly thin, about 1/8 inch thick.
- If the top browns too quickly during baking, loosely cover the dish with aluminum foil for the last 15 minutes.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 450
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
- Cholesterol: 90
Keywords: potato gratin, leek, creamy sauce, baked potatoes, comfort food, Gruyère cheese