Because...slicing potatoes all thin without one=not easy. No sirreee.
Also, writing a post the morning you're supposed to publish it because you forgot up until now and you just woke up=not so easy either. Good morning everyone.
Anyway! This recipe is the first thing I made from the Savory Sweet Life cookbook! It totally holds up. Potatoes au gratin are delicious in general because, um, yeah, potatoes and cheese. But add some leeks in there and it totally elevates the whole thing. This is the perfect marriage of comfort food and a sophisticated dish to impress. With the holidays coming up I definitely think this would be a winner.
I wish I could think of more to say, but just trust me on this one: make it. Eat it. Rejoice.
Scalloped Potato Leek Gratin
*Note: If you double the recipe, double the baking time as well.
- 2 large leeks, (trimmed of leaves& bulb) cut in half lengthwise
- 2 tbsp. butter
- Kosher salt and ground black pepper, to taste
- 1 1/2 cups heavy cream (I may have used a mixture of cream, fat free evaporated milk, and a little Greek yogurt)
- 2 garlic cloves, chopped
- 1/2 tsp. ground nutmeg (I omitted)
- 1/2 tsp. dried thyme
- 2 lbs. Yukon Gold and/or Russet potatoes, unpeeled, sliced 1/8" thick
- 1/2 cup shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- Preheat oven to 375 degrees. Spray a medium casserole dish with non-stick cooking spray.
- Wash the leeks, remove any grit/sand (look online for tips). Thinly slice the leeks crosswise.
- In a large skillet melt butter over medium heat. Add leeks, and salt and pepper to taste. Cook until tender, about 5 minutes.
- Transfer leeks to a bowl.
- Add cream, garlic, nutmeg, and thyme to the skillet. Cook, stirring occasionally, over medium heat for 5 minutes, then remove from heat.
- Place a layer of potato slices in an overlapping pattern in the dish, season with salt & pepper. Scatter all the leeks over the potatoes. Pour in a third of the cream sauce and a third of the cheeses. Repeat the layers of potatoes, sauce, and cheese 2 more times.
- Bake, uncovered, 50 minutes-until the cheese is bubbly and golden.
Look at me, making a side dish and an entree on the same day.
Good job me.