Potato Gratin

By boscobojo

Ingredients

• 3 Tbl. olive oil
• 2 red onions, peeled and sliced
• 4 cloves garlic, thinly sliced
• 1 cup sliced leeks, white and pale green parts only
• 4 Idaho potatoes, peeled and shredded on a box grater (about 2 1/2 lbs.)
• Salt
• Freshly ground pepper
• 1 Tbl. unsalted butter, melted
• 1/2 cup bread crumbs
• 3/4 cup shredded cheddar cheese
• 2 cups heavy cream

Preparation

Step 1

Preheat oven to 350 degrees.

Heat the olive oil in a large saute pan over high heat. Add onions, garlic and leeks, and saute until onions are translucent, about 10 minutes. Set aside.

Rinse potatoes until water runs clear, about 2 minutes. Strain, removing all the water. Season with salt and pepper.

Brush a 9 X 13 baking dish with butter. Sprinkle half of the bread crumbs on bottom and sides of pan. Alternate layers of potatoes and onion mixture, ending with potatoes.

Sprinkle cheese and remaining bread crumbs on top. Pour half of the cream over potatoes. Bake for 10 minutes, and then pour the remaining cream over the potatoes. Cook until potatoes are tender and top is golden brown, about 35 minutes.