Potato-Leek Gratin

  • WedNightDinner Posted: 11/03/10
    Worthy of a Special Occasion

    This recipe is fantastic! I've served this to guests for many special occasions, and it is devoured every time.

  • Mleigh Posted: 04/15/09
    Worthy of a Special Occasion

    This was easy to make, and delicious. Sometimes gratin recipes have too much cheese and they wind up becoming greasy. This was just right.

  • jmeleeS Posted: 01/02/13
    Worthy of a Special Occasion

    I have made this recipe several times and it's always a winner! A few tips: use whatever soft cheese you like (I usually use a mix of Havarti and Smoked Moz or Smoked Provalone - gives it great cream and texture), also I found you only need 3.5 cups milk (watch your pan as the milk can burn easily to the bottom while on the stove top) and usually you only need 3/4 of a cup of the liquid at transfer to the casserole to bake; bake time is only about 40 minutes and then to get the top nice and golden brown, throw the casserole dish under the broiler on high for ~2-4 minutes (pretty much just keep your eye on it for a few minutes and remove when it's bubbly and browned), finally, I usually only need to use 1 leek (as when they are in season, they are extra large). Very impressive dish that's homey, tasty and great for a crowd. Don't worry if it's a little thin on the sauce after removing rom the oven, the flavors don't suffer; just use a slotted spatula to serve and Enjoy!

  • JNBank Posted: 08/27/13
    Worthy of a Special Occasion

    This was great. Increased the cheese to 1/4 more and used fat free milk. It was a hit.


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