Potato gratin with leeks and thyme
This gratin recipe, featured on the show "La cuisine d'Isabelle et Ricardo," combines elegance with comforting flavors. Slices of potato, cooked with leeks in a creamy mixture flavored with garlic and thyme, are arranged vertically in the baking dish.
Ingredients · Servings 6 s
- 375 ml (1 1/2 cups) of 15% or 35% cooking cream
- 375 ml (1 1/2 cups) of chicken broth
- 4 cloves of garlic, crushed
- 3 sprigs of thyme, plus more for serving
- 285 g (3 cups) of sliced leek whites
- 40 g (3 tbsp) of softened butter
- 2 kg (4 1/2 lb) of yellow-fleshed potatoes, washed (see note)
Method · 2 h 10 min
- Place the rack in the center of the oven. Preheat the oven to 180°C (350°F). Generously butter a 2-liter (8-cup) baking dish.
- In a saucepan, bring the cream, stock, garlic, and thyme to a boil. Reduce by one-third. Season with salt and pepper. Set aside.
- Meanwhile, in a large non-stick frying pan over medium heat, soften the leeks in butter. Season with salt and pepper. Spread in the baking dish.
- Using a food processor fitted with the slicing blade or a mandoline, slice the potatoes into slices approximately 3 mm (1/8 in) thick.
- Arrange the potato slices vertically in the mold (see note). Season with salt and pepper.
- Strain the cream mixture through a sieve placed over the mold containing the potatoes. Add the herbs. Cover the mold with aluminum foil. Bake for 1 hour 30 minutes, or until the potatoes are cooked through and tender.
- Remove the foil. Continue cooking under the broiler for 3 to 5 minutes, or until the potatoes are golden brown. Garnish with a few sprigs of thyme. The perfect side dish for a roast, braised meat, or chicken thighs braised in white wine and rosemary.
Nut-free
Sans lactose
Sans gluten
