I find the most common mistake in making a gratin is not baking long enough. Make sure you test the tenderness of the potatoes before turning that oven off! The second thing to keep an eye on is the last step where you remove the foil and broil. Some ovens heat unevenly so you might need to rotate the dish halfway through and definitely keep an eagle eye on it! I found out that my mondolin sucks, it is not sharp enough or large enough to cut the potato slices properly so I just sliced them by hand, It took a few minutes longer but that’s no big deal really especially since I didn’t have to peel the potatoes!
So creamy and luscious! This dish is a total crowd pleaser. Just make sure to keep a close eye out at the end of the bake when you increase the temp.
Steps to Make Potato Gratin
- Preheat to 365 degrees F. Scrub and clean potatoes. Cut paper thin slices of potatoes at a diagonal. Keep in a bowl of cold water to prevent browning. Clean the leek and chop up.
- In a saucepan, add butter. Sauté chopped leeks until translucent. Mince garlic cloves. When leeks have cooked down, add garlic. Cook for a few minutes. Reduce heat to a simmer, add cream. Add salt, nutmeg and pepper.
- Separate the cream and leek mixture by straining.
- In an 8×8 baking dish, arrange potatoes. Pour cream over.
- Add leeks and garlic between potato slices. Sprinkle salt. Tightly cover dish with tin foil. Bake 1 hour.
- Pull off the tin foil, top with cheese. Broil for 5 minutes.
If you’ve tried this gratin then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Potato Gratin
This easy to make and delicious gratin has lots of cheesy potatoes complimented with garlic and leeks.
Ingredients
INGREDIENTS
- 4 lbs Russet potatoes 1800g
- ½ stick butter unsalted
- 1 leek
- 5 cloves garlic
- 2 cups heavy cream 480mL
- 1 teaspoon salt 6g
- ½ teaspoon pepper 3g
- ¼ teaspoon nutmeg .25g
- 4 oz gouda 120g
- 1 oz parmesan 30g
Instructions
INSTRUCTIONS
Preheat to 365 degrees F.
Scrub and clean potatoes.
Cut paper thin slices of potatoes at a diagonal. Keep in a bowl of cold water to prevent browning.
Clean the leek and chop up.
In a saucepan, add butter.
Saute chopped leeks until translucent.
Mince garlic cloves.
When leeks have cooked down, add garlic. Cook for a few minutes.
Reduce heat to a simmer, add cream.
Add salt, nutmeg and pepper.
Separate the cream and leek mixture by straining.
In an 8x8 baking dish, arrange potatoes.
Add leeks and garlic between potato slices.
Pour cream over.
Sprinkle salt.
Tightly cover dish with tin foil.
Bake 1 hour.
Pull off the tin foil, top with cheese. Broil for 5 minutes.
Recipe Video
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This gratin was amazing! The leeks are so yummy!