Potato-Leek Gratin

Recipe courtesy of Southern Living magazine.


I love leeks. They are easily available but are usually quite expensive. Buy them when they are on sale!
Leeks look like big green onions and taste like a cross between a mildly flavored onion and garlic. Cut off the root end and darker portions of the green leaves. Split in half lengthwise, and wash thoroughly before slicing. Its important to do this people...they have a lot of hidden dirt!

Prep: 15 min., Cook: 10 min., Bake: 50 min., Stand: 10 min.


3 tablespoons butter
3 medium leeks, thinly sliced

3 garlic cloves, minced
3 tablespoons all-purpose flour
3 1/2 cups milk
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg

1/8 teaspoon dried thyme
2 cups (8 ounces) shredded Italian cheese blend or shredded cheddar cheese.
3 pounds baking potatoes, peeled and thinly sliced using a mandoline slicer.


Melt butter in a 3-quart saucepan over medium heat; add leeks, and sauté 5 minutes or until tender (do not brown). Add garlic; sauté 1 minute.
Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Stir in 2 teaspoons salt and next 3 ingredients.
Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat; stir in cheese until melted and smooth.
Layer half of potatoes in a lightly greased 13- x 9-inch baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.
Bake, uncovered, at 375° for 50 minutes or until potatoes are golden brown and fork tender, shielding with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 10 minutes.

Great recipe for a cool autumn supper or dinner on a cold winter night!   Guess who loved it?? My kids!


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