Ingredients
Equipment
Method
- Heat your oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice them thinly crosswise.
- Use a mandoline or sharp knife to slice the potatoes into rounds, ⅛-inch thick. Toss the potato slices with ¾ teaspoon salt and ¼ teaspoon pepper. Layer these rounds in the prepared gratin dish.
- Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the leeks, the remaining salt and pepper, and the thyme sprigs. Cook, stirring occasionally, until the leeks are tender and golden, which takes 5 to 7 minutes. Discard the thyme sprigs and scatter the cooked leeks over the layered potatoes.
- Add the heavy cream, chopped garlic, and bay leaf to the skillet. Scrape up any browned bits from the bottom of the pan. Simmer gently for 5 minutes. Stir in the nutmeg.
- Pour the cream mixture over the leeks and potatoes. Top the dish with the grated Gruyère cheese. Cover the dish with aluminum foil and place it in the oven. Bake for 40 minutes. Uncover the dish and continue to bake until the cheese is bubbling and golden, about 15 to 20 minutes longer. Let the gratin cool slightly before you serve it.
Nutrition
Notes
This dish pairs well with roasted chicken or a simple green salad for a complete meal. For a richer flavor, you can substitute half of the heavy cream with half-and-half.