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Potato-Leek Gratin
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3
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Tbs
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butter
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3
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medium leeks, thinly sliced
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3
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garlic cloves, minced
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3
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Tbs
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all-purpose flour
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3 1/2
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cups
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milk
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2
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tsp
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kosher salt
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1
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tsp
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freshly ground pepper
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1/8
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tsp
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ground nutmeg
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1/8
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tsp
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dried thyme
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2
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cups
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(8 ounces) shredded Italian cheese blend
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3
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lbs
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Russet baking potatoes, peeled and thinly sliced
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1
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Melt butter in a 3-quart saucepan over medium heat; add leeks, and sauté 5 minutes or until tender (do not brown). Add garlic; sauté 1 minute.
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2
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Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Stir in 2 teaspoons salt and next 3 ingredients.
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3
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Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat; stir in cheese until melted and smooth.
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4
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Layer half of potatoes in a lightly greased 13 x 9" baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.
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5
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Bake, covered with foil at 375° for 55 minutes, then uncovered for an additional 20 minutes (for total 75 minutes) or until potatoes are golden brown and fork tender. Remove from oven, and let stand 10 minutes.
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Source
Source: Southern Living Favorites - November 2005
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Author Notes
Leeks look like big green onions and taste like a cross between a mildly flavored onion and garlic. Cut off the root end and darker portions of the green leaves. Split in half lengthwise, and wash thoroughly before slicing.
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