No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

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

  3. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, September 2010

advertisement

advertisement