When it comes to comfort food, few dishes can rival the rich and comforting allure of Potato Au Gratin. This recipe elevates this classic side dish to new heights with its layers of tender Yukon Gold potatoes bathed in a velvety cream infused with nutmeg and complemented by the gentle bite of leeks. Topped with a decadent mix of Gruyère and Parmesan cheeses, each bite is a harmonious blend of creamy, savory, and slightly nutty flavors. It makes for a great side dish to Chef Nic’s Holiday Prime Rib!
3 lbs large Yukon Gold potatoes, peeled and cut into ¼ inch slices
4 cups heavy cream
1 teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon ground nutmeg
2 tablespoons soft butter
2 large leeks, sliced and cleaned (discard most of the green part)
2 cups shredded gruyere cheese
1 cup grated Parmesan cheese
Kosher salt and white ground pepper, to taste
1 spring of fresh Thyme
Preheat oven to 300°F
Place sliced potatoes in a medium saucepan
Cover potatoes with cream and add salt, pepper, and nutmeg stir gently to combine ingredients
Bring to a simmer on low heat for 20 to 25 minutes until potatoes are tender but not falling apart. (Stir gently occasionally to prevent from sticking)
Strain the potatoes and reserve cream
Grease 10 inch baking dish with soft butter
Place a layer of potato slices in baking dish, pour a thin layer of the reserved cream*, sprinkle evenly with salt and pepper. Add a layer of leeks, gruyere, and parmesan cheese. Aim to use about 2 cups of cream for the whole dish.
Repeat this process until all potatoes are used. (Make sure the last layer is cheese to get a nice browning)
*Reserve leftover cream for future use, do not use all the cream (it will be a very runny gratin if you do so)
Bake for 30 to 40 minutes or until the potatoes reach a nice golden color
Take potato gratin out of oven and let rest for 15 to 20 minutes before serving. Garnish with Thyme before serving.
8466 St. Helena Highway
Rutherford, CA 94573
