Login to Save Like

Ingredients

• 2 leeks (medium size)
• 1 garlic clove
• 1 splash Vermouth (or dry white wine)
• 2 to 2 1/2 pounds boiling potatoes (approximately 6 to 7medium size potatoes such as Yukon Gold)
• 1 to 1 1/4 cup grated gruyere
• 1 1/4 cup heavy cream
• 2 to 3 tablespoons unsalted butter
• Kosher or sea salt (to taste)
• Pepper (to taste)
• 1 small saute pan
• 4 to 5 shavings of gruyere

• Ingredients

• 1. Preheat oven to 300 F.
• 2. Remove roots and green leaves from leeks. Wash and dry the white part of the leek.
• 3. Split leeks in half lengthwise. Then chop crosswise into thin to medium size half moon crescents. Dice garlic.
• 4. Saut leeks slowly in approximately one tablespoon of the butter on medium low heat in a nonstick pan until soft but not brown (about 6-8 minutes). Add garlic and saut for a minute more. Add a dash of vermouth (or white wine) and sa
• 6. Grate a block of gruyere so that you have 1 cup of grated gruyere.
• 7. Lightly butter the baking dish. Drain potatoes taking care not to break them.
• 8. Lay down one layer of potato in the dish. Sprinkle generously with salt and pepper. Then sprinkle with sauted leek mixture. Then sprinkle with some of the gruyere. Finally dot with one or two bits of butter (optional). Repeat sequenc

Description

Serious Eats