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Leek, gruyere and potato gratin

A Thanksgiving staple that you can't do without - potatoes! Chef Rodney Bowers takes the classic vegetable and turns in into a recipe you'll want to make over and over again. 



  • 1 bunch of leeks, trimmed washed and sliced finely
  • 4-5 peeled yukon gold potatoes
  • 2 cloves garlic smashed and chopped
  • 3-4 sprigs of thyme picked and chopped
  • 2 bay leaves
  • Kiss of freshly ground nutmeg
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 1/4 cup white wine
  • 11/2 cup 35 per cent cream
  • 1 cup gruyere


  1. Preheat the oven to 375 degrees and with a tbsp of butter grease medium size casserole dish that’s at least four inches deep.
  2. Wash and trim the leeks really well and thinly slice. Melt the remaining two tablespoons butter in a large pan over medium . Add the leeks and season.cook, stirring, until leeks are soft and lightly colored . Set aside .
  3. Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with the thyme and garlic , nutmeg and season with sat and pepper . Layer the rounds in the gratin dish. Alternating with the leeks and half the cheese
  4. Add the wine to the the pan and deglaze . Reduce almost until fine then add the cream and bay leaf. Simmer for five min .
  5. Pour the cream over the leeks and potatoes and top with the rest of the gruyère. Cover and bake in the oven for about 45 min . Uncover and bake until the cheese is bubbling and golden, broil for a darker effect longer.
  6. Let rest and serve.

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