Potato and Leek Gratin
A classic potato gratin is enhanced with leeks, providing a subtle flavor for an easy weeknight meal.
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Instructions
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Preheat the oven to 375 F.
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Clean leeks by removing root ends and dark leaves, then slice the white and light green parts lengthwise and chop; rinse thoroughly.
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Melt 2 tablespoons butter in a medium frying pan over medium heat. Add leeks and cook, stirring, for about 3 minutes until softened, then set aside.
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Rub a 2-quart baking dish with the remaining butter.
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Peel and slice potatoes into 1/4-inch thick rounds.
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Arrange layers in the prepared dish, starting with 1/4 of the potato slices, seasoned with salt and pepper, followed by 1/2 of the leeks. Add another 1/4 of the potatoes, season, then sprinkle with 1/2 of the cheese. Repeat this sequence with the remaining potatoes, leeks, and cheese.
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Cover the dish and bake for 20 minutes.
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Uncover and continue baking for approximately 25 minutes, or until potatoes are tender and the top is bubbling brown. Cover if browning too quickly.
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Serve hot.