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Isigny Ste-Mère’s Leek and Potato Gratin

Isigny Ste-Mère's Leek and Potato Gratin

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.
Servings 8


  • 3 pounds Yukon Gold potatoes scrubbed and sliced into 1/8” rounds
  • 2 ½ cups heavy whipping cream
  • Kosher salt and freshly ground pepper to taste
  • 4 tablespoons unsalted butter divided
  • 3 medium leeks white and green parts only, thinly sliced
  • 8 ounces Isigny Ste-Mère Mimolette grated
  • 3 teaspoons chopped fresh thyme
  • ¼ teaspoon freshly grated nutmeg


  • ½ cup fresh breadcrumbs
  • ¼ cup Isigny Ste-Mère Mimolette grated
  • 2 tablespoons unsalted butter melted


  • ►Heat oven to 400°F. Butter 3-quart gratin dish with 2 tablespoons of butter. Set aside.
  • ►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.
  • ►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.
  • ►Layer leeks, mimolette, thyme, and nutmeg over potatoes. Top with remaining potatoes and any cream left in the skillet over the top.
  • ►Combine the breadcrumbs, mimolette, and melted butter in a small bowl. Sprinkle over gratin.
  • ►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.
This recipe is sponsored by Isigny Ste-Mère.

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