Potato and Leek Gratin
Each layer of potatoes in this dish is drizzled with a creamy leek sauce so that the potatoes get wonderfully crisp and tender and the cheese forms a melty, golden crust. Pair with the holiday ham or other main dish for a delightfully decadent meal.
Tip:Try using the Ninja XL Food Processor or a mandolin to slice the potatoes quickly and with the same exact thickness.
- Contains Dairy
Ingredients
- 2 1/2 cups whole milk
- 1 1/2 pounds russet potatoes, peeled, and very thinly sliced
- 2 cloves garlic, peeled, minced
- 1 tablespoon unsalted butter
- 1 large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
- 1 teaspoon kosher salt, divided
- 1/2 cup gruyere cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/2 teaspoon ground black pepper
- Aluminum Foil
- Colander
- Medium Bowl
Instructions
Step 1
Preheat oven to 375˚F.
Step 2
Place the PossiblePan over medium-high heat. Add milk, potatoes, and garlic, stir to combine, and bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are nearly fork tender. Drain in a colander over a bowl, reserving ½ cup milk mixture. Set potatoes and milk mixture aside and wipe pan clean.
Step 3
Melt butter in pan over medium heat. Add leeks and cook for 8 minutes, or until softened. Remove pan from heat and add leek mixture to a medium bowl.
Step 4
Arrange half of the potatoes in a single layer at the bottom of the pan and top evenly with half of the leek mixture. Sprinkle with ½ teaspoon salt and ¼ cup Gruyere cheese. Repeat with remaining potatoes, leeks, salt, and Gruyere. When finished, drizzle with reserved ½ cup milk mixture and top with Parmesan cheese.
Step 5
Cover pan with foil and bake for 25 minutes. After 25 minutes, remove foil from the pan, set oven to broil, and broil for 5 minutes or until gratin is bubbly and golden brown.
Step 6
When cooking is complete, sprinkle gratin with pepper, cut into 1 wedges, and serve.