Potato Leek Gratin

By nichc

Ingredients

• 5 tablespoons unsalted butter
• 4 lbs leeks, white & light green parts, rinsed well & cut into 1/4" rings
• 1 1/2 tablespoons kosher salt
• 1 teaspoon minced thyme
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon ground pepper
• 1 cup heavy cream
• 6 oz Gruyere cheese, grated
• 3 oz Parmigiano-Reggiano cheese, grated
• 3 lbs russet potatoes, peeled, cut in 1/4" slices
• 3 tablespoons minced chives

Details

Servings 10

Preparation

Step 1

In 12" nonstick fry pan over medium heat, melt 4 tablespoons butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally until leeks are tender, about 20 minutes. Add thyme, nutmeg, pepper & cream. Simmer uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl, let cool. Wipe out pan; grease with 1 tablespoon butter.

Preheat oven to 400 degrees. In bowl, combine cheeses. Layer one-third of potatoes in fry pan. Spread one-third of leek mixture on top. Sprinkle with one-third of cheeses, then 1 tablespoon chives. Repeat layering 2 more times, reserving 1 tablespoon chives. Cover pan and transfer to oven. Bake 45 minutes.

Remove lid; bake until potatoes are tender and crust is golden brown, about 30 minutes. Sprinkle remaining chives on top. Let stand 15 minutes before serving.