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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.
SERVES
4
TO
8
Ingredients
- 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
Directions
- Preheat the oven to 375 degrees and with a tbsp of butter grease medium size casserole dish that’s at least four inches deep.
- 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 .
- 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
- Add the wine to the the pan and deglaze . Reduce almost until fine then add the cream and bay leaf. Simmer for five min .
- 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.
- Let rest and serve.
