Gratinado De Patatas Y Puerros (creamy Potato And Leek Gratin)
Gratinado de Patatas y Puerros, or Creamy Potato and Leek Gratin, is a classic dish from Aragonese cuisine that combines the earthy flavors of potatoes and the mild sweetness of leeks in a rich and creamy gratin. This dish is perfect for a cozy family dinner or as a side dish for a special occasion.
Ingredients
- 4 large potatoes, thinly sliced
- 2 leeks, white and light green parts only, sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine the heavy cream, minced garlic, salt, and pepper. Heat over medium heat until it just begins to simmer, then remove from heat.
- Layer half of the sliced potatoes in a greased baking dish. Top with half of the sliced leeks, then pour half of the cream mixture over the potatoes and leeks. Sprinkle half of the grated Gruyère cheese on top.
- Repeat the layering process with the remaining potatoes, leeks, cream mixture, and Gruyère cheese.
- Dot the top of the gratin with small pieces of butter.
- Cover the baking dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let the gratin rest for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 16g
Supplies
9x13 inch baking dish Foil
Tools
Knife Cutting board Saucepan Grater
Serving suggestions
Serve the Gratinado de Patatas y Puerros as a side dish with roasted chicken or grilled steak. It also pairs well with a fresh green salad.
Tips & tricks
For a crispy top, broil the gratin for a few minutes at the end of the cooking time.
Cost
$15