Potato Leek Gratin
Potato Leek Gratin

Potato Leek Gratin

The perfect side dish to your Easter ham…or lamb! Potatoes and leeks are layered with an herbed cream cheese sauce and baked until golden brown and bubbly. 

12
servings
25 min
PREP TIME
1 hr 40 min
TOTAL TIME

Ingredients

Gratin

4 ounces (1/2 cup) cream cheese, softened

1/4 cup grated Parmesan cheese

1 teaspoon finely chopped fresh garlic

1 teaspoon chopped fresh basil  

1 teaspoon chopped fresh chives  

1 teaspoon chopped fresh dill  

1 teaspoon salt

1/2 teaspoon chopped fresh thyme  

1/4 teaspoon pepper

1/4 cup Land O Lakes® Butter

1/4 cup all-purpose flour

2 cups Land O Lakes® Half & Half

3 pounds small new red potatoes, cleaned, unpeeled, thinly sliced

1/4 teaspoon salt

1 large (2 1/2 cups) leek, well cleaned, halved lengthwise, cut into 1-inch pieces

Topping

1/3 cup panko bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons Land O Lakes® Butter

Garnish

Chopped fresh chives and dill, as desired

 

 *Substitute 1/2 teaspoon each dried basil, chives and dill and 1/8 teaspoon dried thyme.

How to make

  1. STEP 1

    Heat oven to 400°F. Butter 13x9-inch casserole dish; set aside. 

  2. STEP 2

    Combine cheeses, garlic, basil, 1 teaspoon chives, dill, 1 teaspoon salt, pepper, and thyme in large bowl until smooth; set aside.

  3. STEP 3

    Melt 1/4 cup butter in 4-quart saucepan. Add flour; cook, whisking constantly, 2 minutes. Slowly add half & half, whisking constantly, until well combined and smooth. Add half & half mixture to cheese mixture. Beat until smooth; set aside.

  4. STEP 4

    Place half of potatoes into prepared casserole dish, overlapping in rows. Sprinkle with 1/4 teaspoon salt. Top with leek pieces. Pour half of cheese sauce mixture over potatoes and leeks. Arrange remaining potatoes in overlapping rows. Top with remaining cheese sauce mixture. Bake, uncovered, 40 minutes.

  5. STEP 5

    Meanwhile, combine bread crumbs, Parmesan and butter in small bowl. Top casserole with bread crumb mixture; continue baking 20 minutes, uncovered, or until top is golden brown and potatoes are tender when pierced with a fork. Let cool 15 minutes. Sprinkle with chopped chives and dill, as desired.

Nutrition

270Calories
14Fat (mg)
40Cholesterol (mg)
420Sodium (mg)
29Carbohydrates (g)
0Dietary Fiber
6Protein (g)

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