Description
A comforting and creamy potato bake layered with leeks and Gruyère cheese.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, thinly sliced
- 3 medium leeks, cleaned and sliced
- 1 cup heavy cream
- 1 cup Gruyère cheese, grated
- 4 tbsp butter
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
- In a saucepan over medium heat, melt 2 tablespoons of butter. Sauté the leeks until soft, about 5 minutes. Add heavy cream, salt, and pepper; simmer until slightly thickened.
- Layer half of the sliced potatoes in the baking dish. Season with salt and pepper, then pour half of the creamy leek mixture over them. Repeat with remaining potatoes and leeks.
- Top with grated cheese and dot with remaining butter.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes until golden brown.
Notes
- For extra flavor, add herbs such as thyme or rosemary.
- Let the dish cool slightly before serving to allow it to set.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg