POTATO-LEEK GRATIN

POTATO-LEEK GRATIN image

Categories Potato

Yield 8-10 servings

Number Of Ingredients 11

5 tbsp unsalted butter
4 lb leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
1 1⁄2 T kosher salt
1 t minced fresh thyme
1⁄4 t freshly grated nutmeg
3⁄4 t freshly ground pepper
1 c heavy cream
6 oz gruyere cheese, grated
3 oz parmigiano-reggiano cheese, grated
3 lb russet potatoes, peeled, cut into 1/4-inch slices
3 T minced fresh chives

Steps:

In 12" fry pan over medium heat, melt 4 Tablespoons butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occassionally, until leeks are tender, about 20 minutes. Add tyme, nutmeg, pepper and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl; let cool. Wipe out pan; grease with 1 Tablespoon butter. Preheat oven to 400 degrees F. In bowl, combine cheeses. Layer one-third of potatoes in fry pan. Spread one-third of leek mixture on top. Sprinkle with one-third of cheeses, then one Tablespoon chives. Repeat layering two more times, reserving one Tablespoon chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid; bake until potatoes are tender and crust is golden brown, about 30 minutes more. Sprinkle remaining 1 Tablespoon chives on top. Let stand fifteen minutes before serving.