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Autumn Potato and Leek Gratin
Need a change from sweet potato casserole? Try this spectacular dish. I experimented with different gratin recipes, then create my own. Yukon Gold, sweet potatoes, leeks, and herbs pair perfectly in this classic, French dish. Your guest will be saying WOW! Ingredients
- 1-1/2 pounds Yukon Gold potatoes, cut into 1/4-inch
- thick slices
- 1-1/2 pounds sweet potatoes, cut into 1/4-inch
- thick slices
- 2 cups thinly sliced leeks, (about 2)
- 4 cups whipping cream or heavy cream
- 1-1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 2 cloves garlic, minced
- 2 thyme sprigs
- 1 bay leaf
- 1-1/2 cups shredded Gruyere cheese,(divided)
Directions
- Preheat oven to 375
- Place first 9 ingredients in a Dutch oven or a large, heavy saucepan. Cook over medium-high heat until cream boils. Cover, reduce heat, and simmer 10 minutes, or until ppotatoes are tender. Discard thyme and bay leaf.
- Spoon 1/2 of potatoe mixture into a buttered 13x9-inch baking dish. Sprinkle with 3/4 cup cheese. Top with remaining potato mixture and 3/4 cup cheese.
- Bake for 1 hour, or until golden brown. Let stand 10 minutes before serving.
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