Guy’s Night Gratin Potatoes with Leeks and Gruyere

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When you’re cooking dinner for a big group of guys, you can’t go wrong with meat and potatoes. Marinated flank steak is easy and (somewhat) affordable and gratin potatoes are a good dish to make ahead of time with little cooking fuss during the party. Throw some in-season vegetables on the bbq and there’s plenty of time to catch up at the meeting of the grill masters.

4c425-veggiesOne way to dress up the standard potato dish is to turn it into a gratin. With some few additions like gruyere cheese, leeks, and creme fraiche, this potato dish goes to a completely new level. Even though we made two large casseroles, not one morsel remained. It’s definitely a dish that you’ll want to relive so we recommend you make more than enough for leftovers.
 
Ingredients:
(for one casserole)
3-4 potatoes, peeled and sliced 1/4″ thick
2 leeks, trimmed and sliced
1/2 yellow onion, chopped
3-4 garlic cloves, chopped
2 tbsp. chives
1/2 cup heavy cream
1/4 cup creme fraiche
1/4 lb. gruyere cheese
1/4 lb. parmesan cheese
4 tbsp. butter
1/4 tsp. nutmeg
1 tsp. thyme

Salt & pepper

Heat a heavy cast iron skillet with a mixture of olive oil and butter. Sautée the yellow onions until translucent beginning to turn brown. Add in the leeks, salt, and another pat of butter. Cook for 15-20 minutes or until the leeks are tender. Add the garlic and stir for a couple minutes more. Add the nutmeg, thyme, pepper, cream and creme fraiche and simmer for 10-15 minutes until thickened. Meanwhile, grate the cheeses and slice the potatoes with a mandolin if you have one. Grease a casserole dish with butter and start to layer in 1/3 of the potatoes. Follow with some of the leek mixture, the cheeses, and some chives. Repeat the layers two more times and cover with a lid or foil. Bake in a 400º oven for 45 minutes. Remove the lid and bake for another 30 minutes until the cheese is golden brown. Poke a knife into the casserole to make sure the potatoes are tender. If not, turn down the oven to 325 and finish for a few minutes longer.

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One thought on “Guy’s Night Gratin Potatoes with Leeks and Gruyere

  1. Pingback: Turnip the Heat: Thanksgiving Gratin with Root Vegetables & Chanterelles | awinkandapinch

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