Potato, Leek and Thyme Au Gratin
This gratin combines elegance with comforting flavours. Arrange thin slices of potatoes vertically in a baking dish and cook with leeks in a creamy mixture infused with garlic and thyme. This presentation adds visual appeal while emphasizing the contrast between the soft interior and the golden crust.
Ingredients · Servings 6
- 1 1/2 cups (375 ml) 15% cooking cream or 35% cream
- 1 1/2 cups (375 ml) chicken broth
- 4 garlic cloves, crushed
- 3 thyme sprigs, plus more for serving
- 3 cups (285 g) leeks, white parts only, thinly sliced
- 3 tbsp butter, softened
- 4 1/2 lb (2 kg) yellow-flesh potatoes, scrubbed clean (see note)
Method · 2 h 10 min
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an 8-cup (2 litre) baking dish.
- In a pot, bring the cream, broth, garlic and thyme to a boil. Let reduce by one-third. Season with salt and pepper. Set aside.
- Meanwhile, in a large non-stick skillet over medium heat, soften the leeks in the butter. Season with salt and pepper. Spread out in the prepared baking dish.
- In a food processor fitted with the slicing blade or on a mandoline, cut the potatoes into slices about 1/8 inch (3 mm) thick.
- Arrange the potato slices vertically in the baking dish (see note). Season with salt and pepper.
- Strain the cream mixture through a sieve directly over the potatoes in the baking dish. Compost the aromatics. Cover the baking dish with foil. Bake for 1 hour 30 minutes or until the potatoes are cooked through and tender.
- Remove the foil. Finish cooking under the broiler for 3 to 5 minutes or until the potatoes are golden. Garnish with a few thyme sprigs. Delicious served with a roast, a stew or White Wine and Rosemary-Braised Chicken Legs.
- Nut-free
- Lactose-free
- Gluten-free
- Egg-free
