Casserole recipes - Leek and Potato Gratin

Leek and Potato Gratin

Ingredients

• salt
• 3 lb. potatoes (such as red or Yukon gold)
• 2 tbsp. unsalted butter
• 10 medium leeks
• 4 clove garlic
• 2 c. heavy cream
• 1 c. milk
• ¼ c. chopped fresh parsley

Directions

1. Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.
2. In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.
3. In a buttered 9-by-13-inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt. Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.