Indulgent Potato Leek Gratin: Comfort Food Bliss Awaits
Indulge in this Potato Leek Gratin, a comforting dish of creamy Yukon Gold potatoes and leeks, perfect for any gathering.
Equipment
- Oven
- Skillet
- Baking dish
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
For the Gratin
- 2 lbs Yukon Gold Potatoes Slice thin for even cooking.
- 2 leeks Leeks Wash thoroughly to remove grit.
- 4 tbsp Unsalted Butter For sautéing the leeks.
- 2 cups Heavy Cream Can be swapped with Greek yogurt.
- 1 tsp Garlic Powder Or use fresh garlic for a robust flavor.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
- 2 cups Shredded Sharp Cheddar Cheese For a delicious topping.
Optional Ingredients for Extra Flavor
- to taste Fresh Herbs (like Thyme or Rosemary) Sprinkle between layers.
- to taste Additional Vegetables (spinach or mushrooms) Layer them for extra flavor.
Instructions
How to Make Potato Leek Gratin
- Preheat your oven to 375°F (190°C).
- Thinly slice 2 lbs of Yukon Gold potatoes and wash the leeks thoroughly.
- Melt 4 tbsp of unsalted butter in a skillet over medium heat and sauté the leeks until softened.
- Stir in 2 cups of heavy cream along with garlic powder, salt, and pepper, and let it simmer for 3-4 minutes.
- In a greased baking dish, layer half of the sliced potatoes followed by half of the leek mixture, and repeat with remaining ingredients.
- Sprinkle 2 cups of shredded sharp cheddar cheese over the top.
- Cover with foil and bake for 45 minutes; then remove foil and bake for an additional 15-20 minutes until golden brown.
Notes
For best results, reheat in the oven instead of the microwave to preserve texture.