Ingredients Edit

  • 2 tbsp butter, at room temperature
  • 3 leeks, white and light green parts only, split lengthwise, cut into thin slices and washed well
  • 6 baking potatoes, peeled and cut into thin slices
  • 3 tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 cups heavy cream
  • 1 cup gruyère cheese, grated

Directions Edit

  1. Heat the oven to 300°F.
  2. Grease a two-quart gratin or shallow baking dish with butter.
  3. Spread half of the leeks in the dish and top with half of the potatoes.
  4. Sprinkle 1½ tsp of the salt and ⅛ tsp of the pepper.
  5. Layer the remaining leeks in the dish and top with the remaining potatoes.
  6. Sprinkle the remaining 1½ tsp salt and ⅛ tsp pepper.
  7. Pour cream over the potatoes and evenly sprinkle cheese on top.
  8. Bake the gratin until the potatoes and leeks are tender and the top is golden brown, for about 1½ hours.
  9. If the top has not browned sufficiently, broil for one or two minutes.
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