Potato leek gratin

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Potato Leek Au Gratin from The Modern Proper

Potato Leek Au Gratin from The Modern Proper

<p>Prepared with cream and two kinds of cheeses, this rich gratin makes a decadent side dish for your Thanksgiving feast or your favorite roast meats.<br> </p>

Enjoy this hearty winter gratin with any roasted meat. Other vegetables such as parsnips and Jerusalem artichokes also work in this recipe.

Meltingly tender with only a touch of cream, this is a family favourite!

Rachel Allen’s potato gratin, made with butter and cream, is an indulgent side dish recipe.

Check out Potato Leek Gratin recipe and more from Sur La Table!

The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight. Discover more…