Add this cozy take on a French classic to your autumn menu
Potato-Leek Gratin. Photo by Rachel Robey.
My family is adamant about mashed potatoes at gatherings, but if they were slightly less resistant to change, I’d swap the starch for this dish. And honestly, I might do it anyway—drawing on flavors of potato-leek soup, this gratin slowly develops depth of flavor over time as it nestles in around shingled potatoes to rival even the most well-executed side dishes.
This elegant recipe is a comforting American take on the classic French Dauphinoise, or scalloped potatoes, which hails from the Dauphiné region and features thin-sliced potatoes in a cream sauce flavored with garlic and nutmeg.
To clean your leeks, remove and discard the dark green tips and slice lengthwise, keeping root ends intact. Submerge the halves in cold water, flipping through the layers to expose any grit, which is usually in the top foliage and outermost layers. Wipe off any dirt with your thumb.
Potato-Leek Gratin
Ingredients
- 2½ pounds Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 1 pound leeks
- 2 tbsp bacon fat (or butter)
- 2 cups heavy cream
- 1 bay leaf
- 1 clove garlic
- 3 ounces Comté (or gruyère) grated
- 2 tbsp chives divided
- ⅓ cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
- Peel and slice potatoes ⅛-inch thick using a sharp knife or mandoline. Add to a large saucepan and cover with 1 inch of salted water. Bring to a low boil over medium-high heat and simmer for 5 minutes. Remove potatoes with a slotted spoon and set aside to cool for at least 10 minutes.
- Meanwhile, trim and discard dark green ends off leeks and halve lengthwise, leaving root ends intact. Clean in cold water, checking for grit between layers. Once clean, slice into ¼-inch half-moons.
- Warm a large skillet or sauté pan over medium-low heat. Add bacon fat and heat until rendered. Add leeks and season with salt and pepper, stirring to coat. Increase heat to medium and cook until leeks are slightly wilted and translucent, 5 to 6 minutes. Increase heat to medium-high and evenly spread leeks across the pan, pressing into the surface and up the sides to create a thin layer. Sear for another 5 to 6 minutes, or until edges begin to turn golden brown, stirring occasionally to prevent burning. Reduce heat to medium-low. Add cream, bay leaf, and another pinch of salt and black pepper. Stir, scraping up crispy bits stuck to the pan. Bring to just below a simmer, about 5 minutes, then cover and set aside.
- Heat oven to 350°F.
- Smash the garlic clove and rub over the interior of an 8 x 8-inch baking dish. Lightly grease the dish with butter. Using half the potatoes, fan out and layer slices on the bottom of the dish. Pour in half of the leek mixture, two-thirds of the cheese, and half of the chives. Repeat with remaining potatoes, leek mixture, and cheese for additional layers.
- Combine breadcrumbs and olive oil in a small bowl and season with salt and pepper. Sprinkle over gratin.
- Cover and bake for 30 minutes. Remove cover and continue baking for another 30 minutes, or until the potatoes are tender and the top is golden brown and bubbling. Cool for 10 minutes and dress with remaining chives.
Rachel Robey
Rachel Robey is a baker, writer, and brand strategist based in Madison, WI. Find her bylines over at Food52, DCist, Eaten Magazine, Bitch (RIP), Lunch Rush, and elsewhere, or peruse recipes over at The Thirlby, Curious Elixirs, and Food52.
