Potato leek au gratin.

Potato leek au gratin. Credit: Doug Young


1 quart heavy cream

3 garlic cloves, peeled and crushed

Thyme sprigs

2 tablespoons olive oil

1 large leek, white part only, cut into 1⁄4-inch slices


Black pepper

1 pound Gruyere cheese, shredded

6 potatoes, sliced 1⁄16 of an inch thick


1. Preheat the oven to 350 degrees. Grease a 4-quart casserole dish. In a saucepan, combine the heavy cream, garlic and thyme and bring just to a boil, watching carefully and reducing heat to simmer. Let simmer until thickened, about 15 minutes. Strain into a bowl, discarding garlic and thyme and set aside

2. In a medium skillet, heat olive oil over medium. Add the leek and sauté until caramelized, about 10 minutes. Season with salt and pepper to taste. Set aside.

3. In the greased baking dish, arrange 1⁄4 of the potatoes in a layer, overlapping each other. Season with salt and pepper. Pour 1⁄4 of the cream over the potatoes and sprinkle with 1⁄4 of the cheese and 1⁄3 of the leeks. Repeat with the remaining potatoes, cream, cheese and leeks, topping the fourth layer of potatoes with just cream and cheese.

4. Bake uncovered for 30 minutes, or until potatoes are easily pierced with a knife. Let stand to set and cool slightly before serving. Makes 8 servings.

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