Potato-Leek Gratin


I found this recipe in the November 2012 issue of the “Coastal Living” magazine.

Ok, so when I posted it on Facebook via Instagram I caught some serious backlash because it is not a “healthy” dish! My recommendations are 2 fold: 1) Don’t make it every day  2) Don’t eat the whole thing all at once!

2 TBS. butter (first bad ingredient)

2 leeks, sliced (and soaked in a bowl of cold water to remove all the grit)

3 garlic cloves (kind of counteracts some of the “bad for you” ingredients, just a little :-) )

1 TBS. chopped fresh Rosemary

2 tsp. sea salt

1 tsp. cracked pepper

2 pounds Yukon gold potatoes, very thinly sliced (another not so great for you ingredient, but there are worse…stick around)

2 cups heavy cream (holy moly! Yup, this one is probably the worst in the bunch)

1 cup whole milk (bad ingredient again, only not as bad as the last one)

1 cup (4 ounces) shredded Gruyere Cheese (I don’t know, is aged hard cheese really that bad for you? I think even lactose intolerant folks can eat it if it’s aged long enough so it can’t be all bad, right?)

1/2 cup (2 ounces) grated parmesan cheese  (Not too terrible for you)

IMG_0890IMG_0891Potato Leek GratinBaked potato leek gratinAvocado with lemon juice and cracked pepperroas pork with potatoe leek gratin and sliced avocado





Ok, this was really yummy!

First let me mention again that I almost NEVER make a new recipe I find exactly the way it is written and if I do, I NEVER measure. Cooking is very forgiving and allows you to improvise, experiment,

and substitute without worry of ruining things. Baking is a science and must be precise or cakes don’t turn out, etc.

So get creative and have fun!

1. Preheat oven to 400 degrees. Melt butter in a large, deep skillet or saucepan over medium-high heat. Add leeks and garlic; saute 5 to 7 mins. or until tender. Stir in rosemary, sea salt, and pepper.

2. Add potatoes, cream, and milk to leek mixture in pan, stirring gently to combine. Bring mixture to a boil, reduce heat, and simmer, uncovered, 10 to 15 minutes or until potatoes are barely tender.

(Do not overcook. Potatoes will be pliable, but not fully cooked)

3. Spoon half of the potato mixture into a lightly greased 2 1/2 quart baking dish. Sprinkle with 1/2 cut Gruyere cheese and 1/4 cup Parmesan. Top with remaining potato mixture; sprinkle with

remaining cheeses. (May be covered and refrigerated overnight. Let come to room temp. before baking)

4. Bake 20 to 30 mins. or until potatoes are tender and top is golden brown. Garnish with rosemary if desired.

Makes about 8 servings.

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