Potato and Leek Gratin

By khojnicki

Ingredients

• 2 1/2 c milk
• 1 1/2 lb yukon gold potatoes, peeled and very thinly sliced
• 2 garlic cloves, smashed
• 1 tbsp unsalted butter
• 1 large leek, trimmed, halved lengthwise and sliced
• 1 tsp kosher salt, divided
• 2 oz gruyere cheese, shredded
• 1 oz parmesan cheese, grated
• 1/2 tsp freshly ground black pepper

Preparation

Step 1

Preheat oven to 375 degrees F.

Combine milk, potatoes, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 mins or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 c milk mixture.

Melt butter in a 10" skillet over medium heat. Add leek; cook 8 mins or until tender, stirring occasionally. Remove pan from heat; place leek mixture in a bowl. Arrange half of potato slices in a single layer in bottom of a skillet or a gratin dish; top evenly with half of leek mixture. Sprinkle with 1/2 tsp salt and 1/4 c gruyere cheese. Repeat and top with parmesan cheese and pepper. Bake 25 mins and let cool before serving.