Potato and leek gratin from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • allisonsemele on November 25, 2022

    Made a half recipe for thanksgiving 22 with the following modifications: 3/4c 2% milk, 1/4c heavy cream, 3 cloves garlic, mix of parm and cheddar for the cheese. I much preferred this lighter version to all cream, and the cheddar worked well.

  • hirsheys on December 20, 2020

    Delicious. my sister and I collaborated on this because I am afraid of mandolines. My sister used her mandoline to cut the potatoes and the unpeeled potatoes were just fine. We intermingled the potatoes and leeks rather than put them in clumps/clusters like Deb recommended. She also prepped the cream prior to potato cutting so that it steeped a bit. We used gruyere cheese to cover the dish (perhaps a tad more than 3/4 c) and the bread crumbs were a great touch. Definitely worth making again.

  • allisonsemele on November 27, 2020

    I made this for Thanksgiving this year, and it is was amazing. I made 75% of a recipe and probably should have halved it for two people. 75% filled my 8” cast iron and a small casserole dish. Other than that, I made this as-written but used fontina and a little parm for the cheese. This is very decadent—I might experiment with a less rich version for more everyday meals.

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