Creamy Potato and Leek Gratin

Ingredients for Creamy Potato and Leek Gratin

• 9 medium leeks ( about 1.4kg

• white and pale green parts only)

• 3 tablespoons unsalted butter

• 900g russet (baking) potatoes

• 1 1/2 cups double cream

• 1 cup whole milk

• 2 teaspoons thyme leaves

• An adjustable-blade slicer

Preheat oven to 204°C with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.

Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 1800g ). Wash leeks.

Cook leeks in butter with 1/2 teaspoons salt and 1/4 teaspoons pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.

Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 teaspoon salt, and 1/2 teaspoons pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.

Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.

Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 177°C oven until hot, about 30 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.