How to Make French Potato and Leek Gratin
French Potato and Leek Gratin, known as “Gratin dauphinois,” is a quintessential dish that celebrates the creamy richness of potatoes and the subtle sweetness of leeks. This dish is perfect for family gatherings or as a cozy side for any meal. Follow this simple recipe to create a delicious gratin that will impress your guests.
Ingredients
- 4 large potatoes (Yukon Gold or Russet)
- 2 large leeks
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 2 cloves garlic
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 teaspoon fresh thyme (optional)
Instructions
1. Prepare the Ingredients
Start by preheating your oven to 375°F (190°C). Peel the potatoes and slice them thinly, about 1/8 inch thick. You can use a mandoline for uniform slices. Next, wash the leeks thoroughly to remove any grit, slice them thinly, and separate the white parts from the green.
2. Sauté the Leeks
In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced leeks and cook for about 5-7 minutes until they are tender and soft. Add minced garlic and cook for an additional minute. Season with salt, pepper, and thyme, if using. Remove from heat and set aside.
3. Prepare the Cream Mixture
In a bowl, combine the heavy cream with a pinch of salt and pepper. You can also mix in half of the grated Gruyère cheese to create a richer flavor.
4. Assemble the Gratin
Take a baking dish and grease it with the remaining butter. Layer half of the potato slices at the bottom, slightly overlapping them. Spread the sautéed leek mixture evenly over the potatoes. Then, pour half of the cream mixture over this layer. Repeat with the remaining potatoes, pour the rest of the cream mixture on top, and finish with the remaining Gruyère cheese.
5. Bake the Gratin
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and bubbly. A knife should easily pierce through the potatoes; if not, bake a little longer.
6. Let it Rest
Once done, remove the gratin from the oven and let it rest for about 10-15 minutes. This will allow the layers to set and make serving easier.
Serving Suggestions
French Potato and Leek Gratin is incredibly versatile. Serve it alongside roasted meats, grilled vegetables, or a fresh salad. This dish also pairs beautifully with a glass of white wine, enhancing its creamy texture and flavors.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The gratin can be reheated in the oven or microwave, although it’s best enjoyed fresh out of the oven for maximum creaminess.
Indulging in a homemade French Potato and Leek Gratin is a delightful way to enjoy comfort food. This hearty dish will surely be a favorite in your household!