Potato Gratin

leeks, cream, Parmesan

STARS

This classic French technique transforms a few simple ingredients into layers of creamy decadence. Fill a pan with thin slices of potatoes and leeks, add cream for richness, and top the dish with a hearty serving of parmesan. The result is a dreamy lasagne look-alike—stripes of soft, indulgent potatoes topped with a wonderfully browned blanket of cheese.

Difficulty Level

Total Time: 1 hour

Active Time: 10 minutes

Ingredients

Potato Gratin

2 tablespoons unsalted butter
2 leeks, sliced
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
1 cup heavy cream
Salt and pepper to tate
2 pounds Yukon Gold potatoes, sliced very thinly
1 cup shredded parmesan cheese

Directions

Preheat the oven to 400°F

Melt the butter in a large skillet. Add the leeks and sauté for 4 minutes. Add the garlic, thyme, cream, salt and pepper and bring to a simmer. Simmer for 20 minutes.

Spray a baking dish with cooking spray. Line the bottom with potato slices, top with leek-cream mixture, then parmesan, repeating the layers until you fill the dish.

Bake until bubbling on top, about 30 minutes.

Potato Gratin

leeks, cream, Parmesan

STARS

Difficulty Level

Total Time: 1 hour

Active Time: 10 minutes

Servings: 4

Ingredients

Potato Gratin

2 tablespoons unsalted butter
2 leeks, sliced
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
1 cup heavy cream
Salt and pepper to tate
2 pounds Yukon Gold potatoes, sliced very thinly
1 cup shredded parmesan cheese

Directions

Preheat the oven to 400°F

Melt the butter in a large skillet. Add the leeks and sauté for 4 minutes. Add the garlic, thyme, cream, salt and pepper and bring to a simmer. Simmer for 20 minutes.

Spray a baking dish with cooking spray. Line the bottom with potato slices, top with leek-cream mixture, then parmesan, repeating the layers until you fill the dish.

Bake until bubbling on top, about 30 minutes.