Potato Leek Gratin
2 Tbsp. unsalted butter and more for greasing the dish
1-1/2 lbs.Yukon Gold potatoes, peeled and slice uniformly thin.
1 tsp. salt
1/2 tsp. freshly ground pepper
2 large leeks, washed, green tops trimmed, halved lengthwise and thinly sliced
1 large garlic clove, minced
2 thyme sprigs
2 rosemary sprigs
1 cup heavy cream
3/4 cup cheese, grated (swiss or gruyere)
Heat oven to 350 degrees F. Butter a 2 quart round dish. Toss the potatoes with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Layer the sliced potatoes in the dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Add leeks, garlic, remaining salt and pepper, thyme and rosemary. Cook, stirring, until leeks are tender and golden, 5-7 minutes. Add cream, scrapping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Remove thyme and rosemary sprigs and discard.
Pour the cream mixture over potatoes and top with the cheese. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 10-15 minutes longer. Let cool slightly before serving.
Serves 6-8 people as a side dish.
