Kenny's White Cheddar & Leek Potato Gratin Recipe

Preheat the Oven

Preheat your oven to 375°F (190°C) to ensure it's ready for baking the gratin.

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.

Slice the Potatoes

Peel the Yukon Gold potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline.

Mince the Garlic

Peel and mince the garlic cloves finely to release their flavor.

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.

Combine Cream and Seasonings

In a mixing bowl, combine the heavy cream, salt, black pepper, and nutmeg. Whisk together until well blended.

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.

Pour Cream Mixture

Pour the cream mixture evenly over the layered gratin, ensuring all the potatoes are coated.

Add Optional Toppings

If using, sprinkle breadcrumbs and extra white cheddar cheese over the top for a crispy finish.

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.

Garnish and Serve

Once baked, remove the gratin from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.