Gratin of Potatoes and Leeks
Some time ago I made potatoes dauphinoise for the first time and instantly fell in love with the dish. It is filled with garlic goodness and it so easy to make. So when I found this recipe, that is essentially potatoes dauphinoise with added leek goodness, I just had to try it out… And as I imagined, it is wonderful, and really easy to make.
A word of warning before we begin…
If you have never worked with leeks before though and want to give this recipe a whirl over the weekend, I must advise you to watch this informative video, or you may find your delicious dish turns into a muddy mess.
GRATIN OF POTATOES AND LEEKS
Preparation time: 15 mins
Cooking time: 1 hour, 5 minutes
- 50g butter, plus extra for greasing
- 300g (about 2) leeks, thinly sliced
- 3 cloves of garlic, finely crushed
- 4 sprigs of fresh thyme, leaves picked and chopped
- 1 kg potatoes, sliced 0.5cm thick
- 350 ml single cream
- Preheat the oven to 180°C/GM4
- Melt the butter in a pan, then add the leeks, garlic and most of the thyme. Cover the pan with a disc of grease-proof paper cut to the size of the pan. Cook over a low heat for 5 minutes until just soft.
- Meanwhile, cook the potatoes in a pot of boiling water for 3 minutes then drain.
- Lightly butter a large gratin dish, then add a layer of overlapping potato slices.
- Season the potatoes, then add the leeks and all the juices. Add the final layer of potatoes and season again.
- Pour over the cream and bake in the oven for 15-60 minutes.
- Serve scattered with the remaining thyme.
- Dauphinoise potatoes… perfect company for your roast dinner. (slightlydomesticateddad.wordpress.com)
- Scalloped Hasselback Potatoes (zoomyummy.com)