Leek and potato are a classic combination. In the recipe below, they aren't in traditional soup form, but in a chunky, comforting casserole you'll love. It's a perfect side dish to go with roasted meats like beef, lamb, or ham.
Leeks are a member of the allium family—like onions and garlic—but they're much milder and sweeter, a real treat to eat. That said, if you don't clean your leeks properly, you'll be in for an unpleasant, sandy texture. Whenever you're preparing leeks, you'll want to cut off the dark green ends and then slice them lengthwise into four pieces, leaving the root attached. You can then rinse between all of the layers, removing any grit and sand, before chopping and using.
Leek and Potato Casserole
4
20 minutes
1 hour 20 minutes
1 hour 20 minutes
2 tablespoons butter
2 leeks, thinly sliced
1 teaspoon fresh thyme leaves
2 pounds Yukon gold potatoes, peeled and thinly sliced
1 cup heavy cream
1 pinch freshly grated nutmeg
1 1/2 cups grated Gruyère cheese
salt and pepper, to taste
Preheat the oven to 300 degrees F.
Melt the butter in a frying pan, and add the leeks. Cook, stirring occasionally, until wilted and slightly browned, about 15-20 minutes. Add the thyme leaves and stir to combine.
Rinse the potato slices in cold water. Layer the potatoes and the leeks in a baking dish.
Heat the cream in a pot, and add the nutmeg. Season with a bit of salt and pepper. Pour the cream over the potatoes, cover with foil, and bake for 40 minutes.
Remove the foil and add the cheese to the top of the casserole. Increase the oven temperature to 350 degrees, and return the casserole to the oven. Bake for about 15-20 minutes, or until the cheese is bubbly and browned. Allow to cool at least 10 minutes before serving.
