Potato Leek Gratin

I've found the easiest way to clean leeks is to slice of roots end, split them down the middle, stand in a tall jug, run water over them til jug is full and water looks clear. Allow to stand in the water and any dirt usually sinks to the bottom of the jug.

I make this in layers -- half the potatoes, leeks, half the Gruyere, potatoes, pour cream, then the rest of the Gruyere. This is a very good dish!

One clove of garlic? As Lynne Rossetto Kasper would say, "Why bother"? I'd up it to 4-6 cloves. Richard Olney, in recipes such as Gratin Dauphinois, would also use a cut clove of garlic when he started the recipe to rub down the interior of the gratin dish, and then let it dry there as he continued on.

Smelled delicious in the oven. Looked less than delicious coming out. Love at first bite. I used a truly fat clove of a garlic, and I regret nothing.

Obvious first adjustment is to triple the garlic. Better if you use the 3 leeks that are normally bundled so at the market. Fresh thyme: inconvenient and can overpower. Use a dash of dried oregano and rosemary instead so the taste of leeks is more face forward. Double the shredded gruyere topping and finish at 400-425 for a crisper brown crust, ease in cutting, and the serving of tight, coherent portions, Layering the Gruyere amidst the potatoes can result in a runnier dish needing a soup spoon

I have made this with chicken broth instead of cream. It's delicious and less rich. I also add parsley, but then I add it to everything.

At the risk of being voted off the island (Manhattan Island, that is) I confess that, out of gruyere and 20 miles from the nearest civilized supermarket, I used cheddar, and it was wonderful. I kept the leeks on top, as the recipe called for, omitted the nutmeg because it's really not suited to cheddar, and used half and half instead of whipping cream--and 3 fat garlic cloves. Fantastic both in looks and flavor--the leeks were positively creamy, the sliced potatoes a slightly firm surprise.

I cooked it as stated a day ahead of the dinner party, it was refrigerated overnight and then warmed as the rack of lamb cooked at 400-450, for 20 minutes. It was fabulous with each person wanting the recipe.

Like Tessa, I baked this as a layered dish. I doubled the recipe so the layers were nicely defined. I love leeks and used 3 lg leeks rather than two per recipe. I also increased the amount of cream by half, and the amt of butter by half for each recipe. It is an excellent recipe, although it would be too time labor intensive without the use of a mandoline. (I use a handheld one that cost very little but works wonders in prepping a dish such as this one.)

If you divide this dish into 8 servings, there would be 285 cal, 8.8 gm protein, 16.8 gm carbs, 1.4 gm dietary fiber and 20.8 gm fat per serving. This is, therefore, one serving of carbohydrates for a diabetic.

It would be REALLY helpful if this food section includes the nutrients , as a guide to healthy eating. There are MANY diabetics. Others watch their caloric intake, total fat consumption, gluten content, etc. Not everyone has the time to sit and calculate the nutrients for each recipe.

Hands down best gratin I’ve had. Made for a dinner party to rave reviews. None of the issues of other recipes (too runny, too bland, etc.). Used 2 lbs Yukon, 3 garlic cloves, 3 leeks and a handful more of gruyere. Everything else according to recipe. Cooked first segment day ahead then refrigerated and finished next day uncovered with the roast. Very forgiving recipe—you can’t go wrong.

Add additional leek/Triple the Garlic. Start with leeks - longer saute to golden. Layer the Potatoes/Leek/Cheese. Prep is at least an hour. Bake first segment of 40 min the day or morning before, to simplify cooking for the main meal.

Step 1 states to thinly slice the washed and halved leeks crosswise. You'll end up with thin half moon slices.

Excellent! Didn't peel potatoes and needed about 20-30 minutes baking time so that potatoes were done. This is a winner.

To get the true golden color for the leeks, I sautéed them for another 10-15 minutes. So to keep things on schedule, I recommend starting with the leek sautéing and then do the potato slicing and layering while the leeks are still warming up.