↞ recipe box start page
Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
5 tbsp unsalted butter
4 lb leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
1 1/2 tbsp kosher salt
1 tsp minced fresh thyme
1/4 tsp freshly grated nutmeg
3/4 tsp freshly ground pepper
1 cup heavy cream
6 oz Gruyere cheese, grated
3 oz Parmigiano-Reggiano cheese, grated
3 lb russet potatoes, peeled, cut into 1/4-inch slices
3 tbsp minced fresh chives
In a 12-inch nonstick fry pan over medium heat, melt 4 tbsp of the butter. Add the leeks and salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, pepper and cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. Wipe out the pan and grease with the remaining 1 tbsp butter.
Preheat an oven to 400.
In a bowl, combine the Gruyere and Parmigiano-Reggiano cheeses. Layer one-third of the potatoes in the fry pan and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 tbsp of the chives. Repeat the layering 2 more times, reserving 1 tbsp of the chives.
Cover the pan, transfer to the oven and bake for 45 minutes. Remove the lid and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Sprinkle the remaining 1 tbsp chives on top. Let the gratin stand for 15 minutes before serving. Serves 8 to 10.
view more member recipes
POTATO-LEEK GRATIN
Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
5 tbsp unsalted butter
4 lb leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
1 1/2 tbsp kosher salt
1 tsp minced fresh thyme
1/4 tsp freshly grated nutmeg
3/4 tsp freshly ground pepper
1 cup heavy cream
6 oz Gruyere cheese, grated
3 oz Parmigiano-Reggiano cheese, grated
3 lb russet potatoes, peeled, cut into 1/4-inch slices
3 tbsp minced fresh chives
In a 12-inch nonstick fry pan over medium heat, melt 4 tbsp of the butter. Add the leeks and salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, pepper and cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. Wipe out the pan and grease with the remaining 1 tbsp butter.
Preheat an oven to 400.
In a bowl, combine the Gruyere and Parmigiano-Reggiano cheeses. Layer one-third of the potatoes in the fry pan and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 tbsp of the chives. Repeat the layering 2 more times, reserving 1 tbsp of the chives.
Cover the pan, transfer to the oven and bake for 45 minutes. Remove the lid and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Sprinkle the remaining 1 tbsp chives on top. Let the gratin stand for 15 minutes before serving. Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Potato And Leek Tart
by sgre52160
1 lb waxy potatoes, unpeeled 1 small leek, trimmed and thinly sliced 2 cloves garlic, minced 2 tbsp flat leaf parsley 12 oz pasty puff 1 large egg, beaten 4 oz heavy whipping cream or creme frai
by sgre52160
1 lb waxy potatoes, unpeeled 1 small leek, trimmed and thinly sliced 2 cloves garlic, minced 2 tbsp flat leaf parsley 12 oz pasty puff 1 large egg, beaten 4 oz heavy whipping cream or creme frai
Potato Leek Soup
by sgre52160
2 tbsp butter 1 small onion, diced 2 cups leeks sliced and washed 2 cups peeled diced red potatoes 1 tsp chopped garlic 1 quart chicken stock 1/2 to 1 cup heavy cream Salt and pepper to taste
by sgre52160
2 tbsp butter 1 small onion, diced 2 cups leeks sliced and washed 2 cups peeled diced red potatoes 1 tsp chopped garlic 1 quart chicken stock 1/2 to 1 cup heavy cream Salt and pepper to taste
Welsh Leek And Potato Soup
by suemunzlinger
A hot and hearty cream of leek and potato soup with bacon. 4 medium boiling potatoes 2 slices bacon 2 garlic clove, minced 1 medium onion, chopped fine 2 tablespoons unsalted butter 4 medium
by suemunzlinger
A hot and hearty cream of leek and potato soup with bacon. 4 medium boiling potatoes 2 slices bacon 2 garlic clove, minced 1 medium onion, chopped fine 2 tablespoons unsalted butter 4 medium
Creamy Potato Leek Soup
by charlene8819
8 potatoes, peeled and cubed 4 cups chicken broth 1 lb bacon, cut into 1 inch pieces 3 leeks, sliced 1 cup heavy cream In a large saucepan or stockpot, bring potatoes and chicken broth to a boi
by charlene8819
8 potatoes, peeled and cubed 4 cups chicken broth 1 lb bacon, cut into 1 inch pieces 3 leeks, sliced 1 cup heavy cream In a large saucepan or stockpot, bring potatoes and chicken broth to a boi
view more member recipes
related CDKitchen recipes
Turnip And Potato Gratin
Lentil Puree
Leek And Fennel Au Gratin
Sweet Potato, Carrot, and Apple Gratin
Basil Potato Soup
Au Gratin Potato Clam Chowder With Broccoli
Recipe Quick Jump