Potato-Leek Gratin

A gratin is simply a dish topped with cheese or bread crumbs which are browned and crisped for ultimate deliciousness.  This potato based gratin is made with thinly sliced potatoes and leeks, topped with Swiss cheese, which is then browned for ultimate deliciousness.  You may use a mandolin to slice the potatoes, I opted for a knife and I was able to get the potato thin enough. Between slicing and cooking the potatoes will begin to brown a bit, but this will not effect the flavor. 

Leeks are the other star of this dish.  Leeks are vegetables from the same family as garlic and onions, and therefore have a taste similar to onions, but are to me milder.  The usable part of the leek is the white end up to the lightest green part of the stalk.  I usually cut my leeks first and then rinse them. 

The Ingredients

2 1/2 cups milk

2 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon ground pepper

2 pounds potatoes, peeled and thinly sliced

3 medium leeks, thinly sliced

1/4 cup sour cream

1 tablespoon Dijon mustard

1 cup shredded Swiss cheese

The Tools

sharp knife or mandolin

small mixing bowl

large skillet

gratin dish

The Cooking

 Heat the oven to 425 degrees and grease a 2-quart gratin dish (or other shallow dish).  Then, heat the milk, garlic, salt and pepper to a gentle simmer in a large skillet. DO NOT allow to boil.

Stir frequently while you bring the milk mixture to a boil

Add the potatoes to the milk mixture

And the leeks

Cook uncovered for 15 minutes

Stirring frequently, but carefully

 Combine the sour cream and Dijon mustard in a small bowl

Once the vegetables are tender, place them in the gratin dish

Top the potatoes and leeks with the sour cream mixture

Sprinkle the cheese on top and bake for 20 to 25 minutes or until golden brown and bubbling hot.  

^^ Melted cheesy deliciousness^^

Nutritional Information

Serves 6

1/6 of the gratin 

Calories per serving: 210

Fat per serving: 7
Fiber per serving: 2
Protein per serving: 12
Sodium per serving: 574
Potassium per serving: 363

Recipe source: Betty Crocker