Usk Valley Leek And Potato Gratin
This Usk Valley Leek and Potato Gratin is a classic dish from Monmouthshire, known for its rich and creamy texture with a hint of sweetness from the leeks. It's the perfect comfort food for a cozy night in or a special dinner party.
Ingredients
- 4 large leeks, trimmed and sliced
- 4 large potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Layer the sliced leeks and potatoes in a greased baking dish, seasoning each layer with salt and pepper.
- Pour the heavy cream over the leeks and potatoes, making sure to cover them evenly.
- Sprinkle the grated Gruyère cheese on top.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let it 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
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 15g
Supplies
Greased baking dish Foil
Tools
Oven Baking sheet
Serving suggestions
Serve the Usk Valley Leek and Potato Gratin as a side dish with roasted chicken or a hearty stew.
Tips & tricks
For a crispy top, broil the gratin for a few minutes at the end of the cooking time.
Cost
$15