Potato and leek gratin

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Potato and Leek Mixture
  • Potatoes (peeled and thinly sliced) : 2 large
  • Leeks (white and light green parts only, thinly sliced) : 2 medium
  • Garlic (minced) : 2 cloves
  • Butter : 2 tablespoons
  • Salt : 1 teaspoon
  • Black Pepper : 1/2 teaspoon
  • Fresh Thyme (chopped) : 1 tablespoon
  • Heavy Cream : 1/2 cups
  • Gruyere Cheese (grated) : 1/2 cups

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• In a large skillet, melt the butter over medium heat. Add the leeks and garlic, and sauté until softened, about 5 minutes.
• Add the sliced potatoes to the skillet and season with salt, black pepper, and fresh thyme. Stir to combine.
• Pour the heavy cream over the potato and leek mixture. Stir well to ensure all the potatoes are coated.
• Transfer the mixture to a greased baking dish and spread it out evenly.
• Sprinkle the grated Gruyere cheese over the top of the potato and leek mixture.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking for an additional 10 minutes, or until the top is golden and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Make sure to slice the potatoes and leeks thinly to ensure even cooking.
• You can substitute Gruyere cheese with any other type of melting cheese like cheddar or Swiss.

Information

• This potato and leek gratin makes a great side dish for any meal.
• Leftovers can be stored in the refrigerator for up to 3 days.