Potato Leek Au Gratin

Name: Potato Leek Au Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 garlic clove; 237 milliliters grated gruyere; 4 to 5 shavings of gruyere; 296 milliliters heavy cream; 2 medium sizes leeks (medium size); 1 small saute pan; 4 servings Pepper (to taste); 907 grams boiling potatoes (approximately 6 to 7medium size potatoes such as Yukon Gold); 4 servings Kosher or sea salt (to taste); 2 Tbsps unsalted butter; 1 Tbsp Vermouth (or dry white wine)

Potato Leek Au Gratin is a gluten free side dish. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 45g of fat, and a total of 618 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. A mixture of heavy cream, gruyere, to 5 shavings of gruyere, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 300 °F.

Equipment you will use

Oven

Remove roots and green leaves from leeks. Wash and dry the white part of the leek.

Ingredients you will need

Leek

Split leeks in half lengthwise. Then chop crosswise into thin to medium size half moon crescents. Dice garlic.

Ingredients you will need

Refrigerated Crescent Rolls

Garlic

Leek

Sauté leeks slowly in approximately one tablespoon of the butter on medium low heat in a nonstick pan until soft but not brown (about 6-8 minutes).

Ingredients you will need

Butter

Leek

Equipment you will use

Frying Pan

Add garlic and sauté for a minute more.

Ingredients you will need

Garlic

Add a dash of vermouth (or white wine) and sauté a minute more until most of the vermouth (white wine) has evaporated. The leeks should be damp, but not swimming in vermouth (white wine).

Ingredients you will need

White Wine

Vermouth

Leek

Remove leeks from heat, cover and let sit.

Ingredients you will need

Leek

Peel and slice potatoes evenly into approximately 1/8th-inch slices. Dump slices in cold water as you slice so that the potatoes don't turn brown. (note: I peel and slice each potato individually rather than peeling them all first so that the peeled potatoes spend less time sitting around possibly turning brown.)

Ingredients you will need

Potato

Water

Grate a block of gruyere so that you have 1 cup of grated gruyere.

Ingredients you will need

Gruyere

Lightly butter the baking dish.

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Butter

Equipment you will use

Baking Pan

Drain potatoes taking care not to break them.

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Potato

Lay down one layer of potato in the dish.

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Potato

Sprinkle generously with salt and pepper. Then sprinkle with sautéed leek mixture. Then sprinkle with some of the gruyere. Finally dot with one or two bits of butter (optional). Repeat sequence until all potatoes are used. The last layer should be just a layer of potatoes.

Ingredients you will need

Salt And Pepper

Potato

Gruyere

Butter

Leek

Slowly pour cream all over potatoes in dish. Finish with a few shavings of gruyere which will give a nice color and a little bit of crust.

Ingredients you will need

Potato

Gruyere

Cream

Crust

Bake for approximately 1 1/4 to 1 1/2 hours. Cream should simmer and may even gently bubble, but it should never boil (boiling will cause the cream to separate and curdle). It's done when it has a nice golden brown to orange color; the potatoes are tender but still hold their shape; and the cream has thickened and reduced slightly.

Ingredients you will need

Potato

Orange