Recipe: Scalloped Potatoes and Leeks Gratin
- 3 Tbs unsalted butter
- 3 leeks, white and light green parts, cut into 1/4-inch rings
- 4 sprigs fresh thyme
- 1/4 tsp freshly grated nutmeg
- 3/4 tsp freshly ground pepper
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, grated
- ¼ cup Parmigiano-Reggiano cheese, grated
- 3 lb. russet potatoes, peeled, cut into 1/4-inch slices
- Kosher Salt & pepper to season between layers
Preheat oven to 400 degrees F
Butter a 9 x 13 baking dish
In a nonstick fry pan over medium heat, melt 3 Tbs. of the butter. Add the leeks and season with salt. Cook the leeks for about 20 minutes, stirring occasionally and until the leeks are tender.
Meanwhile in a saucepan over medium heat warm the heavy cream, the sprigs of thyme, nutmeg, ¾ tsp of black pepper and bring to a simmer. Remove from heat, remove the thyme sprigs and set aside.
In the buttered baking dish layer 1/3 of the potatoes overlapping slightly. Then pour evenly 1/3 of the cooked leaks over the sliced potatoes, spread evenly 1/2 cup of the grated parmesan over the leeks and pour evenly ½ cup of the heavy cream mixture over the leaks and cheese. Season with salt and pepper & repeat the same layers 2 more times. Pour the remaining the ½ cup of the cream mixture evenly over the top. Top with ¼ cup of the Parmigiano-Reggiano
Cover the dish with foil and bake for 1 hour 30 minutes. Remove the foil and broil for about 5 minutes until the cheese browns and a wonderful crust has formed. Remove from the over and allow to stand 10 minutes.
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.