Yukon Gold and Melted Leek Gratin
"From The Winemaker Cooks by Christine Hanna"
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 tablespoons unsalted butter
- 2 leeks, white and pale green parts, cut into 1 inch cubes
- 6 large yukon gold potatoes, peeled and thinly sliced
- 1 1⁄2 cups shredded gruyere cheese
- salt and pepper
- 1 cup heavy cream
directions
- Preheat the oven to 350°F In a large saute pan, melt the butter over medium heat until just foaming. Reduce heat to low and saute leeks until very soft, about 10 minutes.
- In a large gratin dish, alternate layers of potatoes, leeks, and cheese, seasoning each layer with salt and pepper.
- Finish with a final sprinkling of cheese. Pour the cream over top and cover lightly with aluminum foil. Bake for 40 minutes. Uncover and bake for another 30 to 40 minutes, or until bubbling and brown on top. Let cool slightly.
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