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Potato and Leek Gratin

Leeks, a fiber-filled root vegetable from the onion family, bring a sweet, delicate flavor to this classic potato gratin. Also Try: Breaded Pork Chops with Thyme, Poached Pears with Stilton

  • Servings: 6
  • Yield: Serves 6
Potato and Leek Gratin

Source: The Martha Stewart Show, September 2010


  • 3 pounds russet potatoes
  • 2 tablespoons unsalted butter
  • 1 leek, white part only, halved lengthwise and cut into 1/4-inch-thick slices
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • Coarse salt and freshly ground black pepper
  • 1 1/2 cups Gruyere cheese, coarsely grated


  1. Preheat oven to 400 degrees.

  2. Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration.

  3. Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; cook until bubbles form around the edge. Remove from heat.

  4. Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.

  5. Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.

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