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potato-leek gratin

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I think I could live on potatoes and cheese, I really do! Of course that wouldn't be too healthy, so I just have them occasionally, but boy do I love them! Add some onions or, better yet, leeks, and I'm in heaven! Gotta try this as soon as I get some leeks. Recipe & photo: germanfood.about.com

(1 rating)
yield 4 to 6
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For potato-leek gratin

  • 6 md
    potatoes
  • 1 lg
    (or 2 smaller) leeks
  • 2 c
    heavy cream
  • 2 tsp
    bouillon granules (or 2 cubes); chicken, beef, or vegetable
  • 4 oz
    shredded gruyere cheese
  • 1 pinch
    freshly ground nutmeg
  • 1 pinch
    freshly ground pepper

How To Make potato-leek gratin

  • 1
    Peel potatoes and cut into 1/2-inch cubes to make about 5 to 6 cups. Clean and chop leek to make about 2 cups.
  • 2
    Place potatoes in a single layer in a large non-stick skillet. Sprinkle leeks on top.
  • 3
    In a medium bowl, mix the cream and bouillon together, heating for a few seconds in microwave, if necessary, to dissolve. Pour over potatoes.
  • 4
    Bring potatoes and leeks to a boil, cover and cook for 10 minutes, then remove cover and let the potatoes simmer until all liquids are absorbed. This could take about 1-1/2 hours over low heat.
  • 5
    When potatoes are done, sprinkle cheese over all, cover, and simmer for 5 minutes until cheese is melted. Sprinkle with nutmeg and pepper, and serve.
  • 6
    You may serve as soon as the potatoes are done, or you may cook until crisp on the bottom. Salt to taste.
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