Menu Enter a recipe name, ingredient, keyword...

Potato Gratin

By

Tastes great this day and next day.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 3 T. evoo
  • 2 red onions, peeled and slices
  • 4 cloves garlic, thinly sliced
  • 1 c. sliced leeks, white and pale green parts only
  • 4 Idaho potatoes, peeled and shredded on a box grater (about 2.5 pounds)
  • Salt
  • Fresh ground pepper
  • 1 T. melted unsalter butter
  • 1/2 c. bread crumbs
  • 3/4 c. shredded cheddar cheese
  • 2 c. heavy cream

Details

Servings 8

Preparation

Step 1

1. Oven to 350
2. Heat evoo in large saute pan over high heat. Add onions, garlic and leeks, and saute until onions are translucent, about 10 minutes. Set aside

3. Rinse potatoes until water runs clear, about 2 minutes. Strain, removing all the water. Season with s and p.

4. 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 mix, ending with potatoes.

5. 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.

You'll also love

Review this recipe

Pikes Peak Potatos Joe's Reunion Potatoes