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Potato-Leek Gratin

Leeks look like big green onions and taste like a cross between a mildly flavored onion and garlic. Cut off the root end and darker portions of the green leaves. Split in half lengthwise, and wash thoroughly before slicing.

Southern Living NOVEMBER 2005

  • Yield: Makes 8 servings
  • Cook time:1 Hour
  • Prep time:15 Minutes
  • Stand:10 Minutes

Ingredients

  • 3 tablespoons butter
  • 3 medium leeks, thinly sliced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon dried thyme
  • 2 cups (8 ounces) shredded Italian cheese blend
  • 3 pounds baking potatoes, peeled and thinly sliced

Preparation

Melt butter in a 3-quart saucepan over medium heat; add leeks, and sauté 5 minutes or until tender (do not brown). Add garlic; sauté 1 minute.

Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Stir in 2 teaspoons salt and next 3 ingredients.

Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat; stir in cheese until melted and smooth.

Layer half of potatoes in a lightly greased 13- x 9-inch baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.

Bake, uncovered, at 375° for 50 minutes or until potatoes are golden brown and fork tender, shielding with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 10 minutes.

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Potato-Leek Gratin recipe

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