YUKON GOLD POTATO LEEK GRATIN

YUKON GOLD POTATO LEEK GRATIN

• 2 TB unsalted butter, more for greasing the pan

• 2 large leeks, trimmed and halved lengthwise

• 2 pounds Yukon Gold potatoes

• 1 tsp sea salt

• ½ tsp ground black pepper

• 2 thyme sprigs

• 1 cup heavy cream

• 1 fat garlic clove, finely chopped

• ¼ tsp freshly ground nutmeg

• ¾ cup Gruyère, grated

Heat oven to 350 degrees and butter a 2-quart gratin dish. 

Wash the leeks to remove any grit and slice thinly crosswise. Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 tsp sea salt and 1/4 tsp black  pepper. Layer the rounds in the gratin dish.

Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Scatter some of the leeks on the bottom of dish, layer some of the potato rounds, sprinkle some Gruyère cheese, then repeat until no more leeks or potatoes - reserving some cheese to sprinkle on top. 

Add cream, garlic and thyme sprigs to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Remove thyme and stir in nutmeg.

Pour the cream over the leeks and potatoes and top with the extra Gruyère. Cover with aluminum foil and transfer to the oven. Bake for about 60 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving. 

*note: this dish gets even better the next day. Reheat in 375 oven for about 20 minutes or until the top is golden brown and bubbling.