Leek and Potato Gratin Recipe

Name: Leek and Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leeks, large, white and green parts, washed & chopped; 3 tablespoons unsalted butter; 2 tablespoons flour; 2 cups half-and-half, scalded; ¼ cup parmesan cheese, plus; 2 tablespoons parmesan cheese, grated; ½ cup gruyere, plus; 2 tablespoons gruyere, grated; 2 teaspoons Dijon mustard; 1 dash nutmeg, Freshly grated; salt; pepper; 3 potatoes, medium-large russet, cut into 1-inch cubes

Servings: persons

3 leeks, large, white and green parts, washed & chopped
3 tablespoons unsalted butter
2 tablespoons flour
2 cups half-and-half, scalded
¼ cup parmesan cheese, plus
2 tablespoons parmesan cheese, grated
½ cup gruyere, plus
2 tablespoons gruyere, grated
2 teaspoons Dijon mustard
1 dash nutmeg, Freshly grated
salt
pepper
3 potatoes, medium-large russet, cut into 1-inch cubes

1
Preheat oven to 400F.
2
In a saucepan, cook the leeks in 2 tablespoons of the butter over medium heat, stirring, until they are softened.
3
Add the flour and cook the mixture over low heat, stirring for 3 minutes.
4
Add the half-and-half, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 5 minutes.
5
Stir in 1/4 cup each of the Parmesan and Gruyere, mustard, nutmeg, and salt and pepper, to taste.
6
In a separate saucepan combine the potatoes with enough water and salt to cover them by 2-inches, bring the water to a boil, and simmer the potatoes for 1 minute.
7
Drain the potatoes.
8
Transfer the potatoes to a buttered 1 1/2-quart baking dish.
9
Spoon the leek mixture over the potatoes, sprinkle it with the remaining cheeses, and dot the top with the remaining butter.
10
Bake the gratin for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 leeks, large, white and green parts, washed & chopped, 3 tablespoons unsalted butter, 2 tablespoons flour, 2 cups half-and-half, scalded, and more.

Yes, Leek and Potato Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek and Potato Gratin

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