Potato-Leek Gratin
From rapunzel 16 years ago
- 60 minutes to make
- Serves 6
An easy gratin, perfect for an autumn evening! I substituted Colby Jack cheese to appeal to the younger family members who wouldn't appreciate Gruyere, turned out fabulous!
Ingredients
- 4 cups 2% reduced-fat milk shopping list
- 2 cups thinly sliced leek (about 2 large) shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 3 pounds baking potato, peeled and cut into 1/4-inch-thick slices shopping list
- 2 thyme sprigs shopping list
- 1 bay leaf shopping list
- 1 garlic clove, minced shopping list
- cooking spray shopping list
- 1 cup (4 ounces) shredded Gruyère cheese shopping list
How to make it
- Preheat oven to 375°.
- Place milk, leek, salt, pepper, potato, thyme, bay leaf, and garlic in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Discard thyme and bay leaf.
- Spoon half of the potato mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 1/2 cup cheese. Top with remaining potato mixture and remaining 1/2 cup cheese. Bake at 375° for 1 hour or until golden brown. Let stand for 10 minutes before serving.
theiris
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" It was excellent "