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Garlic Thyme Potato Leek Gratin Recipe

Name: Garlic Thyme Potato Leek Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500 g baby potatoes; 1 large leek; 3 cloves of garlic, minced; 200 ml heavy cream; 60 ml dry white wine; 30 g Gruyère cheese, grated; 1 tbsp fresh thyme leaves; 2 tbsp olive oil; 15 g unsalted butter; Salt and pepper to taste; A pinch of nutmeg

Stashcook

This is a warm, creamy dish with sliced potatoes, leeks, and a cheesy garlic sauce. It's baked until golden and bubbly. You can eat it as a main dish or a side with dinner.

Ingredients

500 g baby potatoes

1 large leek

3 cloves of garlic, minced

200 ml heavy cream

60 ml dry white wine

30 g Gruyère cheese, grated

1 tbsp fresh thyme leaves

2 tbsp olive oil

15 g unsalted butter

Salt and pepper to taste

A pinch of nutmeg

Method

Preheat your oven to 190°C (375°F).

Cut the potatoes into 1/4 inch slices, place them in a pan of cold water, and bring to a boil. Simmer for 10 minutes or until just tender.

Slice the leek in half lengthways, then slice into roughly 1cm strips. Rinse thoroughly to remove any dirt.

In a frying pan over medium heat, add olive oil and butter. Once hot, add the leeks and cook until softened, about 5 minutes.

Add the minced garlic to the leeks and cook for another 2 minutes, stirring frequently.

Pour in the white wine and let it reduce by half, then add the heavy cream, thyme, nutmeg, and a pinch of salt and pepper. Bring to a simmer and cook for 2 minutes.

Layer half of the potatoes in a baking dish. Pour half of the leek and cream mixture over the potatoes.

Add the remaining potatoes and top with the rest of the leek and cream mixture. Sprinkle the grated Gruyère cheese on top.

Bake in the preheated oven for 20 minutes, or until the top is golden brown and the sauce is bubbly.

Let it cool for a few minutes before serving.

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