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 madeline 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!
Potato Gratin
Prep Time
30 mins
Cook Time
70 mins
Total Time
100 mins
Servings
8
Course
dinner, Main Course, Side Dish
Cuisine
French
Calories: 205 kcal
Cheesy potatoes with garlic and leeks.
Ingredients
INGREDIENTS
- 4 lbs Russet potatoes
- ½ stick butter
- 1 leek
- 5 garlic cloves
- 2 cups heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg.
- 4 oz gouda
- 1 oz parmesan
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.
This gratin was amazing! The leeks are so yummy!