Potato Leek Gratin
This luscious but lightened up Potato Leek Gratin is a delicious choice for your holiday menu. Whole milk is used in place of heavy cream to create this comforting potato side dish.
- 3 pounds Yukon gold potatoes peeled
- 1 large leek
- 1 tablespoon butter
- 1 ¼ teaspoons kosher salt divided
- 1 cup shredded Gruyère cheese about 4 ounces
- 1 cup whole milk
- ¼ cup grated Parmesan cheese grated (about 1 ounce)
- ½ teaspoon freshly ground black pepper
Preheat oven to 375 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
Use a mandoline or a food processor with the slicing blade to thinly slice the potatoes. Set aside.
Trim and discard the root end and dark green end from the leek. Use a sharp knife to slice the leek in half, lengthwise, to expose the center. Flip each half over, cut-side down and slice them crosswise into thin 1/2-inch slices. Place the sliced leeks in a colander or salad spinner, rinse and drain well.
Melt the butter in a 10-inch skillet over medium heat. Add the sliced leeks and season with 1/4 teaspoon salt. Cook for 5 to 6 minutes, stirring occasionally, until tender and golden brown. Remove the pan from the heat.
Arrange half of the potato slices evenly over the bottom of the prepared baking dish and top with half of the leeks. Sprinkle with 1/2 teaspoon salt and 1/2 cup Gruyère cheese. Repeat layers with remaining half of potatoes, remaining leeks, remaining 1/2 teaspoon salt, and remaining 1/2 cup Gruyère. Pour the milk evenly over the potato mixture and sprinkle with Parmesan.
Cover the pan with foil and bake for 45 minutes or until the potatoes are fork tender. Remove the foil and set the oven to broil. Broil for 3 to 5 minutes or until golden brown (watch closely). Remove the pan from the oven and sprinkle with pepper. Allow to rest for 5 minutes before serving.
Calories: 194kcalCarbohydrates: 26gProtein: 8gFat: 7gSaturated Fat: 3gCholesterol: 17mgSodium: 406mgPotassium: 634mgFiber: 3gSugar: 3gVitamin A: 370IUVitamin C: 28mgCalcium: 195mgIron: 1mg
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