Potato Gratin

By á-9003

8-10 servings

Ingredients

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

Preparation

Step 1

1. Preheat oven to 350 degrees
2. Heat the olive oil in a large saute pan over high heat. Add onions, garlic, and leeks. Saute until the 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 salt and pepper.
4. Brush a 9x13-in 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.
5. Sprinkle cheese and remaining bread crumbs on top. Pour half of the cream over the potatoes. Bake 10 minutes.
6. Remove from oven and pour the remaining cream over the potatoes. Return to the oven.
7. Cook until the potatoes are tender and the top is golden brown, about 35 minutes