Potato Gratin
Simple and very rich! These deliciously soft and creamy potatoes are worth the splurge on any special occasion. This dish is full of cream, and there's no acceptable substitute. For a gratin to make your guests say, "Wow!, I have to have more," and make you think, "Oh no, I hope they don't eat the whole thing I want some for breakfast," you need real cream, and lots of it. Originally from my paternal (Polish) grandma, this version of potato gratin contains no cheese which, she said, "would compete with the delicate flavor of the leeks."
Simple and very rich! These deliciously soft and creamy potatoes are worth the splurge on any special occasion. This dish is full of cream, and there's no acceptable substitute. For a gratin to make your guests say, "Wow!, I have to have more," and make you think, "Oh no, I hope they don't eat the whole thing I want some for breakfast," you need real cream, and lots of it. Originally from my paternal (Polish) grandma, this version of potato gratin contains no cheese which, she said, "would compete with the delicate flavor of the leeks."
- 2 cups heavy cream
- 2 pounds potatoes peeled, if desired, and thinly sliced, preferably yukon gold
- 1/2 cup leeks chopped
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper freshly ground, or to taste
- 1 generous pinch nutmeg freshly grated
- 1 small clove garlic finely minced, crushed, or past through press (optional)
- Carbohydrate 28.4892916666667 g
- Cholesterol 54.3433333333333 mg
- Fat 14.85531125 g
- Fiber 3.46205423351129 g
- Protein 3.98500791666667 g
- Saturated Fat 9.19101166666667 g
- Serving Size 1 1 Serving (198g)
- Sodium 219.4375 mg
- Sugar 25.0272374331554 g
- Trans Fat 0.795882499999999 g
- Calories 258 calories
Step-by-step
- Place oven rack at the lowest possible position and preheat oven to 350 degrees F.
- Generously butter a baking dish of appropriate size that the gratin will have a thickness of 1 to 1 1/2 inches (3-quart casserole or rectangular baking dish).
- In a saucepan, heat up cream with nutmeg and garlic, if using.
- Clean leeks and roughly chop. Peel potatoes, if desired (I leave the peel on), and cut into thin 1/8-inch thick slices, no thicker. Make sure that the potato slices are all of the same thickness.
- In the prepared gratin dish, layer potato slices in an overlapping pattern, sprinkle evenly with leeks, seasoning with salt and pepper, as you go. Remove cream from heat and pour a little over potatoes and leeks. Repeat, making more layers. Place gratin on a foil-lined baking sheet located on the lowest oven rack and bake, uncovered for about 40 to 45 minutes* or until the top is golden brown, cream has thickened** and potatoes are tender when a knife is inserted. Let rest at least 15 minutes before slicing and serving.
- *Note: Remove from the oven the moment you see any butterfat appearing around the edges of the dish.
- **Note: Cream will set up more as it cools.
- Make Ahead Note: The gratin can be made early in the day; reheat in a 325 degree oven.
- Makes 6 to 8 side-dish servings.
Operating on a single oven rack demands strategic temperature management. Baking this heavy-cream gratin requires the lowest possible oven position to prevent the dairy solids from scorching before the potatoes cook through. Yukon Gold potatoes provide the necessary starch to thicken the bubbling cream naturally without relying on added cheese. Omitting cheese keeps the delicate allium flavor of the leeks clear and distinct. Thin slicing ensures uniform starch release throughout the baking dish.
Pairing and Plate Balance
Rich dairy fats require sharp contrasts on the dinner table. Roasting bitter greens like mustard greens or radicchio cuts through the dense coating of fat left on the palate. Alternatively, serve thin slices of roasted pork loin or seared duck breast alongside the casserole. Acidic elements are mandatory. A bright vinaigrette tossed over crisp endive provides the necessary structural relief against the heavy starch.
- If butterfat separates around the edges of the dish, remove the baking pan immediately to prevent curdling.
- Let the casserole rest for a full 15 minutes before serving so the liquid absorbs fully into the potato layers.
- Reheat leftovers gently in a 325 degree oven to restore the crisp top crust without drying out the interior.
