Description
This creamy potato and leek gratin is a simple holiday side dish made with tender sliced potatoes, buttery leeks, rich cream, and a golden Parmesan breadcrumb topping. Classic, comforting, and perfect for entertaining.
Ingredients
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5 tablespoons butter, divided
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2 large leeks, sliced and well washed
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2 tablespoons minced garlic
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2 pounds baking potatoes, peeled and thinly sliced
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1 cup heavy whipping cream
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1 cup milk
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3 large eggs
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2 teaspoons salt
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¼ teaspoon white pepper
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2–3 slices dense day-old white bread (French or Italian)
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½ cup grated Parmesan cheese
Instructions
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Preheat oven to 375°F. Generously grease a shallow 2½-quart baking dish with 1 tablespoon butter.
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Melt 2 tablespoons butter in a large skillet over medium heat. Add leeks and garlic; cook, stirring often, for 8–10 minutes until softened. Remove from heat.
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Slice potatoes crosswise into ⅛-inch-thick slices. Layer half of the potatoes in the prepared baking dish, then top with half of the leek mixture. Repeat layers.
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In a medium bowl, whisk together cream, milk, eggs, salt, and white pepper until well combined. Pour evenly over the potato and leek layers.
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Tear bread into pieces and process into fine crumbs. Measure ¾ cup crumbs and place in a bowl. Stir in Parmesan cheese. Melt remaining 2 tablespoons butter and mix into the crumbs.
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Sprinkle the breadcrumb mixture evenly over the gratin.
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Bake for 1 hour 15 minutes, or until the top is golden brown and potatoes are tender.
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Let stand 5–10 minutes before serving.
Notes
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Use a mandoline for evenly sliced potatoes.
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Yukon Gold potatoes can be substituted for a creamier texture.
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Cover loosely with foil if the top browns too quickly.
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This dish can be assembled up to 24 hours ahead and baked before serving.
- Prep Time: 25 MINS
- Cook Time: 1 HOUR 15 MINS
- Category: Side Dish
- Method: BAKED
- Cuisine: AMERICAN | FRENCH INSPIRED