Let’s elevate the cheesy hashbrown potatoes we all make for Easter brunch into something spectacular— Potato, Leek, and Gruyere Gratin.
Leeks remind us that spring really is coming, I promise–it is. These sweet, mild-manner alliums are going to tempt you beyond reason in this molten, bubbling brown masterpiece. Their sweetness comes out after being sautéed until golden, leaving a crispy char around the edges.
Cleaning leeks takes some time because of the grit in between layers. I use Trader Joes as my shortcut where the leeks are conveniently packaged in pairs and already cleaned. If you opt to clean them, trim the roots and slice the leeks in half lengthwise. Then run them under cool running water until clean.
- 2 Tbls. butter
- 2 large leeks, sliced thin crosswise
- 3 cloves, minced garlic
- 1 Tbls. minced fresh thyme
- 1¼ cups heavy whipping cream
- ½ cup dry white wine
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 pounds Yukon gold potatoes, peeled, and sliced ⅛-inch thick (using a mandoline or sharp knife)
- 1½ cups grated Gruyère cheese
- ½ cup freshly grated parmesan
- Preheat oven to 400°F. Spray a 2-quart gratin dish with non-stick spray.
- Melt butter in a medium-sized skillet over medium heat. Add leeks, garlic and thyme and season with salt and pepper. Saute' 5-7 minutes until tender and starting to brown. Remove and set aside.
- Whisk cream, wine, 1 teaspoon salt and ½ teaspoon pepper in measuring cup. Mix cheeses together in another bowl. In order, line up the potatoes, leeks, cheese and cream mixture.
- To begin assembly, Layer one-third of potatoes on bottom of gratin dish. Top with one-third of leek mixture, one-third cheese mixture, and one-third cream mixture. Repeat 2 additional times.
- Cover gratin, place in the oven and bake for 40 minutes. Uncover the gratin and bake an additional 20 minutes until brown and bubbly.