dinner · Best in winter
Leek & Potato Gratin
Thin-sliced potatoes and leeks baked in a cream sauce under a bubbling, golden crust of gruyère. A side dish that upstages the main every time, or a satisfying dinner in itself. The leeks soften into something almost sweet — different from onion, better here.
Ingredients
🌱 From Your Homestead
- leeks (3 large)
- fresh thyme (several sprigs)
- garlic
🛒 From the Store
- potatoes (2 lbs, thin-sliced)
- heavy cream (1.5 cups)
- gruyère (1.5 cups grated)
- butter
- flour (1 tbsp)
- salt
- nutmeg
- pepper
How to Make It
- Gather your ingredients: leeks (3 large), fresh thyme (several sprigs), garlic, potatoes (2 lbs, thin-sliced), heavy cream (1.5 cups), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: leeks (3 large), fresh thyme (several sprigs), garlic.
- Press a sheet of foil directly onto the surface for the first 45 minutes, then remove to brown the top. Covered, the potatoes cook through in steam; uncovered, the top gets golden while the bottom stays creamy.
- Cook for approximately 1 hr 20 min. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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