You'll receive compliments whenever you serve this scrumptious dish.
From Wine Tasting
- 4 russet potatoes
- 1 cup milk
- 1 cup water
- Salt to taste
- 2 tablespoons butter
- 4 leeks, white part only, diced
- Freshly grated nutmeg to taste
- Freshly ground pepper to taste
- 1 cup heavy cream or half and half
- 1 cup shredded Gruyère, Emmenthaler, or Cheddar cheese
- ¼ cup grated Parmesan cheese
Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish.
Peel and thinly slice the potatoes. In a medium saucepan, combine the potatoes, milk, water, and salt. Bring to a boil, reduce heat, and simmer for 10 minutes, or until the potatoes are tender bu not falling apart. Set aside to cool.
In a skillet, melt the butter over medium heat and sauté the leeks until soft but not browned.
Spread on third of the potatoes evenly over the bottom of the baking dish and sprinkle with nutmeg, salt, and pepper. Drizzle ⅓ cup of the cream or half and half over the the potatoes and top them with half the leeks and half the shredded cheese.
Repeat, then top with the remaining potato slices. Sprinkle with salt and pepper to taste and the Parmesan Cheese. Drizzle the remaining ⅓ cup cream or half and half over the top.
Place the gratin dish on a baking sheet and bake for 45 minutes, or until the top is golden brown.
Makes 6 to 8 servings
Cook's Tip
You can assemble this dish, cover it with plastic wrap, and refrigerate for up to 12 hours before baking
Make it Your Own
For a fabulous, extra-rich version, drizzle 2 tablespoons truffle oil (available in specialty foods stores) over the first layer of potatoes.