Potato-Leek Gratin
- 5 Tbs. unsalted butter
- 4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
- 1 1/2 Tbs. kosher salt
- 1 tsp. minced fresh thyme
- 1/4 tsp. freshly grated nutmeg
- 3/4 tsp. freshly ground pepper
- 1 cup heavy cream
- 6 oz. Gruyère cheese, grated
- 3 oz. Parmigiano-Reggiano cheese, grated
- 3 lb. russet potatoes, peeled, cut into 1/4-inch slices
- 3 Tbs. minced fresh chives
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 3 lb. russet potatoes (1 peeled cut into 4-inch slices)
- Chives, fresh (3 Tbs.)
- Leeks (4 lb.)
- Thyme, fresh (1 tsp.)
- Cooking & Baking
- Kosher salt (1 1/2 Tbs.)
- Nutmeg (1/4 tsp.)
- Pepper, freshly ground (3/4 tsp.)
- Dairy
- Butter, unsalted (5 Tbs.)
- Gruyere cheese, grated (6 oz.)
- Heavy cream (1 cup)
- Parmigiano-reggiano cheese, grated (3 oz.)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published October 11, 2011 (1 year ago).
2 people saved this recipe.
