Potato & Leek Gratin

Potato & Leek Gratin

A sharp knife will work just as well, but a mandoline will slice the potatoes precisely and rapidly. Rather than completely submerging the potatoes and leeks in cream, a thin layer of milk is added to each layer of the gratin, resulting in incredibly crispy and tender potatoes and a golden coating of melted cheese. The end product is a flavorful and textural combination of rich and rustic potatoes with a hint of crunch to balance the stuffing, sauces, and mashes on the dish. For breakfast, reheat leftovers in the oven until they are crisp and heated through. Serve with eggs and a side of fruit.


  • a half-cup of whole milk
  • One-half pound of raw Yukon Gold potatoes
  • two mashed cloves of garlic
  • One tablespoon of butter without salt
  • One large leek that has been cut, sliced, and halved lengthwise (approximately 2 cups)
  • One teaspoon, divided, kosher salt
  • Two ounces of shredded Gruyère cheese (about half a cup)
  • One ounce of grated Parmesan cheese, or roughly 1/4 cup
  • Grind ½ teaspoon of black pepper freshly.


  1. Preheat oven to 375°F.
  2. Combine milk, potatoes and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture.
  3. In a 10-inch cast-iron skillet set over medium heat, melt butter. Add the leek and simmer, turning occasionally, for 8 minutes or until soft. Turn off the heat and transfer the leek mixture into a bowl. In the bottom of a pan or gratin dish, arrange half of the potato slices in a single layer. Evenly top with half of the leek mixture. Add a half teaspoon of salt and a quarter cup of Gruyère cheese. Continue layering the remaining 1/2 teaspoon salt, 1/4 cup Gruyère, remaining half of the potatoes, and remaining half of the leek mixture.
  4. Sprinkle with Parmesan and drizzle with the leftover 1/2 cup milk mixture. Bake the pan, covered with foil, at 375°F for 25 minutes, or until the cheese is melted. Take the foil out of the pan. Preheat the broiler (leave the pan in the oven). For five minutes, broilor until bubbly and golden brown. Remove pan from oven, and sprinkle with pepper; cool. Cut into 10 wedges.
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