Kenny's White Cheddar & Leek Potato Gratin Recipe
Recipe information
Make Kenny's White Cheddar & Leek Potato Gratin in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Optional Toppings
Preparation
1. Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it's ready for baking the gratin.
2. Prepare the Leeks
Trim the roots and dark green tops off the leeks. Slice them lengthwise and rinse under cold water to remove any dirt. Chop into small pieces.
3. Slice the Potatoes
Peel the Yukon Gold potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline.
4. Mince the Garlic
Peel and mince the garlic cloves finely to release their flavor.
Cooking
5. Sauté the Leeks and Garlic
In a large skillet, melt the unsalted butter over medium heat. Add the chopped leeks and minced garlic, and sauté until the leeks are tender, about 5-7 minutes.
6. Combine Cream and Seasonings
In a mixing bowl, combine the heavy cream, salt, black pepper, and nutmeg. Whisk together until well blended.
7. Layer the Gratin
In a greased baking dish, layer half of the sliced potatoes, followed by half of the sautéed leeks and garlic, and half of the white cheddar cheese. Repeat with the remaining potatoes, leeks, and cheese.
8. Pour Cream Mixture
Pour the cream mixture evenly over the layered gratin, ensuring all the potatoes are coated.
9. Add Optional Toppings
If using, sprinkle breadcrumbs and extra white cheddar cheese over the top for a crispy finish.
10. Bake the Gratin
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Local Coupons
No local coupons found for this recipe's ingredients.