Description
Leek and Potato Gratin is the perfect side dish to complement any dinner for special occasions, and holidays like Thanksgiving and Christmas. This recipe is simple with a rich, creamy taste from the beautiful combination of gruyere & parmesan cheese, milk, and other spices, and the deliciously sweet flavor of Honey Balsamic Mustard. Adapted from Cooking Light
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Ingredients
Units
Scale
- 2 1/2 cups whole milk
- 1 1/2 pounds peeled and very thinly sliced Yukon Gold potatoes
- 2 cloves smashed garlic
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- 2 teaspoons Honey Balsamic Mustard
- 1 Tablespoon LIA Extra Virgin Olive Oil
- 2 1/4 cups sliced leeks
- 1 teaspoon sea salt
- 1/2 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground white pepper
Instructions
- Preheat oven to 375°F.
- Combine milk, potatoes, bay leaf, 1/4 teaspoon salt, 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.
- Add nutmeg to the milk mixture, and simmer for a few minutes. Before removing from the stove add mustard, stir well. Set aside.
- Heat 4 Tablespoons of the olive oil in a 12-inch nonstick frying pan set to medium. Add the leeks, 1/4 teaspoon of the pepper, and a 1/4 teaspoon of the sea salt with herbs. Stir to coat the leeks with the oil. Stir occasionally until the leeks are tender - about 4-8 minutes. Remove pan from heat; place leek mixture in a bowl.
- Arrange half of potato slices in a single layer on the bottom of a gratin dish; top evenly with half of leek mixture. Sprinkle with 1/2 teaspoon sea salt and 1/4 cup of Gruyère cheese.
- Repeat layers with remaining half of potatoes, remaining half of leek mixture, remaining 1/2 teaspoon salt, and remaining 1/4 cup Gruyère.
- Drizzle with reserved 1/2 cup milk mixture; sprinkle with Parmesan.
- Cover pan with foil; bake at 375°F for 25 minutes.
- Remove foil from pan, not removing pan from oven. Turn on broiler and broil for 5 minutes or until bubbly and golden brown.
- Remove pan from oven, sprinkle with pepper; cool. Cut into wedges and serve.
Notes
Vitamin A 9%, Vitamin C 38%, Calcium 25%, Iron 6%, Vitamin B12 10%, Vitamin E 2%, Vitamin K 5%
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dishes
- Method: baking
- Cuisine: French
Nutrition
- Calories: 229
- Sugar: 6.1 g
- Sodium: 461.5 mg
- Fat: 10.2 g
- Carbohydrates: 25.7 g
- Fiber: 2.7 g
- Protein: 9.6 g
- Cholesterol: 23 mg
