Potato & Leek Gratin

Potato & Leek Gratin
Photo by Martha Holmberg

Ingredients

  • 1 clove garlic, crushed
  • 4 oz. thinly sliced baked or cured ham, chopped (about 1 cup)
  • Kosher salt and freshly ground black pepper
  • 2-½ lb. Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
  • 1-½ cups heavy cream
  • ½ cup homemade or low-salt chicken or vegetable broth
  • Freshly grated nutmeg to taste
  • + 3 more ingredients
    • 1 large leek (white and light green parts only), sliced very thinly, washed well, and drained (about 2 cups)
    • 1 bay leaf
    • ½ cup grated Gruyère

In a small saucepan, combine the broth, cream, garlic, and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin. Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with...

View full recipe at Fine Cooking

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