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Isigny Ste-Mère’s Leek and Potato Gratin

Isigny Ste-Mère's Leek and Potato Gratin
Serves 8
This gratin is layered with Yukon gold potatoes, sautéed leeks, and Isigny Ste-Mère Mimolette for a nutty, sweet flavor that pairs perfectly with the nutmeg-spiced heavy cream. Pro Tip: Simmering the potatoes in the heavy cream before baking releases starches into the mixture, resulting in a creamier gratin.
  1. 3 pounds Yukon Gold potatoes, scrubbed and sliced into 1/8” rounds
  2. 2 ½ cups heavy whipping cream
  3. Kosher salt and freshly ground pepper, to taste
  4. 4 tablespoons unsalted butter, divided
  5. 3 medium leeks, white and green parts only, thinly sliced
  6. 8 ounces Isigny Ste-Mère Mimolette, grated
  7. 3 teaspoons chopped fresh thyme
  8. ¼ teaspoon freshly grated nutmeg
  1. ½ cup fresh breadcrumbs
  2. ¼ cup Isigny Ste-Mère Mimolette, grated
  3. 2 tablespoons unsalted butter, melted
  1. ►Heat oven to 400°F. Butter 3-quart gratin dish with 2 tablespoons of butter. Set aside.
  2. ►Place sliced potatoes and cream in large skillet and season with salt and pepper. Partially cover and simmer over medium to medium-low heat. Stir occasionally and gently with a rubber spatula for 8-12 minutes or until potatoes are barely tender when pierced with a fork.
  3. ►Add remaining butter and leeks and saute under tender and lightly browned. Season with salt and pepper to taste. Transfer half the potatoes to the prepared dish with a slotted spoon and spread evenly.
  4. ►Layer leeks, mimolette, thyme, and nutmeg over potatoes. Top with remaining potatoes and any cream left in the skillet over the top.
  5. ►Combine the breadcrumbs, mimolette, and melted butter in a small bowl. Sprinkle over gratin.
  6. ►Bake 25-30 minutes, or until top is brown and potatoes are completely tender. Let the gratin cool for 10-30 minutes until liquid is absorbed.
culture: the word on cheese https://culturecheesemag.com/
This recipe is sponsored by Isigny Ste-Mère.

culture: the word on cheese

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