Potato Gratin

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!

1. 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. 
2. 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.
3. Separate the cream and leek mixture by straining. 
4. In an 8×8 baking dish, arrange potatoes. Pour cream over. 
5. Add leeks and garlic between potato slices. Sprinkle salt. Tightly cover dish with tin foil. Bake 1 hour. 
6. Pull off the tin foil, top with cheese. Broil for 5 minutes.

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Potato Gratin

Cheesy potatoes with garlic and leeks. 

Course dinner, Main Course, Side Dish

Cuisine French

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Servings 8

Calories 205 kcal

Author John K

Ingredients

INGREDIENTS

• 4 lbs Russet potatoes
• ½ stick butter unsalted
• 1 leek
• 5 cloves garlic
• 2 cups heavy cream
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• 4 oz gouda
• 1 oz parmesan

Instructions

INSTRUCTIONS

1. Preheat to 365 degrees F.

2. Scrub and clean potatoes.

3. Cut paper thin slices of potatoes at a diagonal. Keep in a bowl of cold water to prevent browning.

4. Clean the leek and chop up.

5. In a saucepan, add butter.

6. Saute chopped leeks until translucent.

7. Mince garlic cloves.

8. When leeks have cooked down, add garlic. Cook for a few minutes.

9. Reduce heat to a simmer, add cream.

10. Add salt, nutmeg and pepper.

11. Separate the cream and leek mixture by straining.

12. In an 8x8 baking dish, arrange potatoes.

13. Add leeks and garlic between potato slices.

14. Pour cream over.

15. Sprinkle salt.

16. Tightly cover dish with tin foil.

17. Bake 1 hour.

18. Pull off the tin foil, top with cheese. Broil for 5 minutes.

Nutrition Facts

Potato Gratin

Amount Per Serving

Calories 205

* Percent Daily Values are based on a 2000 calorie diet.

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