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Recipes - Potato Leek Gratin Recipe

Recipe Name

Potato-Leek Gratin

Submitted by

jimonqa

Recipe Description

Rich but yummy!

Quantity	1	Quantity Unit	2.5 quart baking dish	Servings
Prep Time (minutes)	20	Cook Time (minutes)	40	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



8	small (1-3/4" to 2-1/2" dia.)	potatoes, Yukon Gold, thinly sliced
1	tablespoon	rosemary, sprigs, fresh, chopped
1 1/2	cups fluid (yields 2 cups whipped)	heavy cream
1 1/2	cups	cream, half and half
3	cloves	garlic minced
2	tablespoons	butter
3	tablespoons	green onion
2	leek	Leeks - sliced
2	teaspoons	sea salt
1	teaspoon	black peppercorns cracked
1	cup, shredded	Gruyere cheese, shredded (4 ounces)
1/2	cup	grated parmesan (2 ounces)
3	tablespoons	rosemary, sprigs, fresh (garnish)

Steps

Sequence	Step

1	Preheat oven to 400º. Melt butter in a large, deep skillet or saucepan over medium high heat. Add leeks and garlic; sauté 5 to 7 minutes or until tender. Stir in rosemary, sea salt and pepper.
2	Add potatoes, heavy cream and light cream to leek mixture in pan, stirring gently to combine. Bring mixture to a boil, reduce heat and simmer, uncovered 10 to 15 minutes or until potatoes are barely tender (Do not overcook. Potatoes will be pliable, but not fully cooked.)
3	Spoon half of potato mixture into a lightly greased 2 1/2 quart baking dish. Sprinkle with 1/2 cup Gruyere cheese and 1/4 cup Parmesan. Top with remaining potato mixture; sprinkle with remaining cheeses. (May be covered and refrigerated overnight. Let come to room temperature before baking.)
4	Bake 20 to 30 minutes or until potatoes are tender and top is golden brown. Garnish, if desired. Makes 8 servings.

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