About This Recipe:
To be honest, I only made this potato and leek gratin because I had two leftover leeks and wasn’t sure what to do with them. However, this gratin is so delicious and dare I say even better than a traditional potato gratin! This definitely isn’t a traditional gratin because it’s cheese-less (I only used heavy cream,) but you could of course add some Parmesan or gruyere in there. You can also substitute heavy cream with half and half if that is what you have- I have used both myself. Leeks are super underrated, so spread the word!
Ingredients (4 servings)
-2 tbls butter
-2 large leeks, sliced
-4 Yukon gold potatoes, sliced
-2 garlic cloves, minced
-1/2 tsp dried thyme
-½ cup heavy cream
-Salt and pepper
Instructions (1 hour 15 minutes)
1. In a large pot over medium heat, melt the butter and add in the leeks. Cook for about 5 minutes until tender, and season with salt and pepper.
2. Stir in the garlic and thyme, and cook for one minute. Then pour in the heavy cream and bring the mixture to a boil. Simmer on low heat for 5 minutes to thicken.
3. Toss in the sliced potatoes to combine with the mixture, and then transfer to a baking dish. Bake at 350 degrees for 1 hour covered until the potatoes are fully cooked. Then increase to 400 degrees and bake uncovered for 10 minutes to brown.