Potato Leek Gratin
5 medium sized Idaho Potatoes
3 Tbsp. Unsalted Butter
2 Leeks, light green and white portions. Halved lengthwise, thoroughly cleaned and sliced
1 clove Garlic, crushed and chopped
1 C 2% Milk
1 C Heavy Cream
¼ Tsp. Red Pepper Flakes
¼ C. shredded Mozzarella
2 Tbsp. Seasoned Italian Breadcrumbs
2 Tbsp. Panko crumbs
1 Tbsp. grated Parmesan
2 Tbsp. Fresh Parsley, chopped
Fresh Chives, sliced
Sea Salt / Black Pepper
Bring a large frying pan to temperature on medium heat and begin melting the butter.
Add the garlic and fry up 2 minutes before adding the leeks. Season with sea salt / black pepper and the red pepper flakes and continue cooking 6 or 7 minutes until leeks are tender.
Preheat oven to 375 F
Using the smallest setting on a Mandolin, slice the potatoes up skin on.
Spray a 1 ½ qt. baking dish (circular and deep is what I used) with cooking spray. Place the first layer of potato slices in a clockwise patter until the entire dish is covered. Season with sea salt and black pepper. Scoop some of the fried leeks over the potato layer and continue this process finishing with a potato layer.
Whisk together the milk and cream and pour over the dish allowing the mixture to settle. Cover and bake 35 – 40 Minutes.
In a small bowl, whisk together seasoned crumbs, panko, parmesan, and 1 tbsp. Fresh parsley. Remove the potatoes from the oven and sprinkle the shredded cheese over the top of the potatoes followed by the crumb mixture. Return to the oven about 15 minutes until bubbly and brown on top.
Serve garnished with fresh chives and the remaining parsley
Pairs Well With
Layers of potatoes and sauteed leeks baked with cream under a flavourful, crispy crumb topping. Simply delicious.