Potato Leek Gruyere Au Gratin
Becky Johns
This recipe came from my cooking classes that I took from Marguerite Henderson. It is not complicated and can be made with any cheese you have on hand, but Gruyere is delicious. If you don't have leeks then you can use a medium yellow or white onion. I always put those last few hamburger buns or rolls, or French bread slices that don't get eaten, in the Cuisinart and make into bread crumbs and freeze them for this dish. You can not make this dish ahead and keep in refrigerator to bake later or you will have a soggy mess. You could bake it then reheat it.
5-6 russet potatoes, peeled and thinly sliced
3 leeks, white part only, cleaned and thinly sliced
1/4 lb. Gruyere cheese, shredded
1-1 1/2 cups half and half
Scant tsp. salt
1/2 tsp. ground black pepper
Cut the peeled potatoes into thin slices with a sharp knife, it only takes a few minutes. If using leeks, clean them by cutting off green stalk and slitting white part vertically and submersing in water to remove the sand that invariably is found in leeks. Slice thinly. Combine all ingredients in a large bowl and toss well. Spread the potatoes evenly in a 9 x 13-inch baking pan. Bake, covered with foil, in a 375 degree oven for one hour. Remove the foil. Top evenly with the au gratin and bake for another 15 minutes until golden brown.
Au Gratin Topping:
2 cups fresh bread crumbs, do not use purchased
1 cup Parmesan cheese
1/2 stick melted butter (4 Tbsp.)
1/2 cup finely chopped Italian parsley (you can chop the parsley with the bread if you make fresh breadcrumbs)
Combine in a bowl and top the potatoes evenly.
This recipe came from my cooking classes that I took from Marguerite Henderson. It is not complicated and can be made with any cheese you have on hand, but Gruyere is delicious. If you don't have leeks then you can use a medium yellow or white onion. I always put those last few hamburger buns or rolls, or French bread slices that don't get eaten, in the Cuisinart and make into bread crumbs and freeze them for this dish. You can not make this dish ahead and keep in refrigerator to bake later or you will have a soggy mess. You could bake it then reheat it.
5-6 russet potatoes, peeled and thinly sliced
3 leeks, white part only, cleaned and thinly sliced
1/4 lb. Gruyere cheese, shredded
1-1 1/2 cups half and half
Scant tsp. salt
1/2 tsp. ground black pepper
Cut the peeled potatoes into thin slices with a sharp knife, it only takes a few minutes. If using leeks, clean them by cutting off green stalk and slitting white part vertically and submersing in water to remove the sand that invariably is found in leeks. Slice thinly. Combine all ingredients in a large bowl and toss well. Spread the potatoes evenly in a 9 x 13-inch baking pan. Bake, covered with foil, in a 375 degree oven for one hour. Remove the foil. Top evenly with the au gratin and bake for another 15 minutes until golden brown.
Au Gratin Topping:
2 cups fresh bread crumbs, do not use purchased
1 cup Parmesan cheese
1/2 stick melted butter (4 Tbsp.)
1/2 cup finely chopped Italian parsley (you can chop the parsley with the bread if you make fresh breadcrumbs)
Combine in a bowl and top the potatoes evenly.
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