Cozy Potato & Leek Gratin

Potato & Leek Gratin is a classic dish that beautifully combines the earthy flavors of potatoes and leeks with a creamy, cheesy sauce. This comforting meal is perfect for family gatherings or a cozy night in, serving as both a satisfying side dish and a delightful main course.

Cozy up with this comforting Potato & Leek Gratin, perfect for chilly fall nights and festive gatherings. With layers of creamy Yukon Gold potatoes and sweet leeks, all topped with a golden, bubbling cheese crust, its a dish that wraps you in warmth. Easy to make and irresistibly delicious, this gratin shines as a side or main course. Try it tonight and enjoy a taste of seasonal goodness thats sure to become a favorite. Save this recipe for your next cozy dinner!

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Ingredients

4 medium Yukon Gold potatoes, thinly sliced

2 large leeks, using only the white and light green parts, cleaned and sliced

2 cups heavy cream

1 cup whole milk

2 cloves garlic, finely minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

1 cup grated Gruyère cheese

½ cup grated Parmesan cheese

2 tablespoons unsalted butter, for greasing the baking dish

Fresh thyme or chives, for garnish (optional)

Instructions

Prep the Oven and Dish: Begin by preheating your oven to 375°F (190°C). Generously grease a 9x13-inch baking dish with unsalted butter to ensure the gratin doesn't stick.

Sauté the Leeks: In a large skillet, heat a splash of olive oil over medium heat. Once the oil is hot, add the sliced leeks. Sauté for approximately 5-7 minutes until they become soft and fragrant. Stir in the minced garlic and thyme, cooking for an additional minute until aromatic. Remove from heat and set aside.

Prepare the Cream Mixture: In a mixing bowl, combine the heavy cream, whole milk, sea salt, and cracked black pepper. Whisk together thoroughly until the ingredients are well incorporated.

Layer the Gratin: Start by placing half of the sliced potatoes in a single, even layer at the bottom of the prepared baking dish. Follow this with half of the sautéed leeks. Drizzle one-third of the cream mixture over the layer, then sprinkle half of the grated Gruyère cheese on top.

Repeat the Layers: Add the remaining potato slices on top of the first layer, followed by the rest of the sautéed leeks. Pour half of the remaining cream mixture over this layer, and sprinkle with half of the grated Parmesan cheese. Finally, pour the final amount of cream mixture over the gratin, then finish by topping it with the remaining Gruyère and Parmesan cheese.

Bake the Gratin: Cover the dish loosely with aluminum foil to prevent over-browning, and place it in the preheated oven. Bake for 40 minutes. After this time, carefully remove the foil and continue baking for another 20-25 minutes, or until the top is beautifully golden brown and a fork easily pierces the potatoes.

Cool and Serve: Once baked, allow the gratin to cool for about 10 minutes to help the layers set nicely. If desired, garnish with fresh thyme or finely chopped chives for an extra pop of color and flavor.

Enjoy: Serve this delectable Potato & Leek Gratin warm as a comforting side dish or as a satisfying vegetarian main course!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

Presentation Tips: For an elegant touch, serve the gratin in individual ramekins, garnished with fresh herbs for a pop of color and to enhance the dish's visual appeal.