Skillet Potato Leek Gratin
Servings 6
Equipment
- 10-Inch Cast Iron Skillet
- Mandolin
Ingredients
- 2 tbsp butter
- 3 leeks, trimmed, halved, cleaned, & chopped
- Sea salt and freshly cracked pepper, to taste
- 3 cloves of garlic
- 1 cup heavy cream
- 2 fresh thyme sprigs
- 1 small bay leaf
- ¼ tsp nutmeg
- 1½ lbs Yukon gold potatoes
- ¾ cup Gruyère cheese, shredded
Instructions
- Preheat the oven to 350 degrees.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. Add the chopped leeks and cook, stirring often, for 5-7 minutes, or until softened and starting to caramelize. Season with sea salt and freshly cracked pepper to taste. Remove them from the skillet to a bowl, and set aside until needed.
- Add the minced garlic to the cast-iron skillet and cook, stirring constantly, for 30 seconds. Add the cream, thyme sprigs, and bay leaf. Simmer gently for 5 minutes. Stir in the nutmeg, then remove and discard the bay leaf and thyme sprigs. Pour the cream into a dish and set aside.
- Slice the peeled potatoes into ⅛-inch thick rounds using a mandoline or sharp knife.
- Layer half the potatoes in the bottom of the cast-iron skillet. Season with sea salt & freshly cracked pepper to taste.
- Top with half the leeks and ¼ cup shredded Gruyère cheese.
- Finish with the remaining potatoes, season with sea salt & freshly cracked pepper, and then top with the remaining leeks.
- Pour the warmed cream evenly over the potatoes & leeks, then sprinkle the top with the remaining cheese.
- Cover with a lid or some foil and bake for 40 minutes.
- Remove the lid or foil and cook until golden brown & bubbling, about 15-20 minutes.
- Let cool slightly before serving. Enjoy.