Leek and Potato Gratin
Leek and Potato Gratin
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Ingredients
  • 6 potatoes, peeled and thinly sliced on a mandolin
  • 2 leeks, white parts only, thinly sliced on a mandolin
    • 1 cup (250 ml) 35% or
    • 15% cream
  • Preparation
  • With the rack in the middle position, preheat the oven to 180°C (350°F).
  • Butter a 20-cm (8-inch) square Pyrex baking dish.
  • Line the bottom of the dish with 1/3 of the potatoes. Season with salt and pepper. Cover with half the leeks. Cover with another 1/3 of the potatoes, then the remaining leeks and finally the last 1/3 of the potatoes, seasoning between each layer. Add the cream and milk. Top with cheese.
  • Bake until the vegetables are tender, about 75 minutes.
  • Cover and let stand for 15 minutes before serving, to make it easier to cut into portions.
  • Description
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