Potato, Leek and Walnut Gratin

DESCRIPTION

The ultimate comfort food, this rich, creamy side dish with crunchy walnuts offers an indulgent accompaniment to Easter ham or any protein. The Gruyère cheese and walnuts add a sophisticated depth of flavor to each bite.

Total Time
3 Hrs, 15 Mins
Serves
10
Meal
Dinner
Course
Side

Total Time

Prep Time
30 Mins
Cook Time
2 Hrs, 45 Mins
Total Time
3 Hrs, 15 Mins

Nutrition

Calories
330 cal
Total Fat
22 g
Polyunsaturated Fat
5 g
Cholesterol
5 mg
Sodium
75 mg
Carbohydrates
26 g
Dietary Fiber
2 g
Protein
9 g

Ingredients

  • 2 tablespoons butter
  • 2 leeks, thinly sliced
  • 4-5 russet (baking) potatoes, medium
  • Salt and pepper
  • 1 1/3 cups Gruyère cheese, grated, divided
  • 1 cup whipping cream*
  • 1 cup chicken or vegetable broth
  • 1/4 cup breadcrumbs (optional)
  • 3/4 cup California walnut pieces

*Low-fat milk can be substituted for whipping cream

Preparation

  1. Preheat oven to 375°F.
  2. In a medium pan over medium-high heat, melt butter. Add leeks and sauté until tender; set aside.
  3. Peel and slice potatoes into 1/8 inch thick rounds using a mandolin or chef knife.
  4. In an 8-inch baking dish, arrange a quarter of potato slices in rows slightly overlapping until the bottom is covered. Season lightly with salt and pepper, sprinkle with a quarter of the sautéed leeks, 1/4 cup of Gruyère and drizzle with 1/4 cup cream. Repeat layers three more times for a total of four layers.
  5. Pour broth over the potatoes, cover dish with foil and place on a baking sheet to catch any liquid that may bubble out.
  6. Bake for 1 hour and 20 minutes or until knife pierces each layer without resistance.
  7. In a small bowl, combine the remaining Gruyère, breadcrumbs (optional) and walnuts and season with salt and pepper.
  8. Remove dish from oven, uncover and top evenly with walnut mix. Return to oven for 15 minutes or until walnuts are golden brown.

Tips: For a healthier alternative, replace heavy cream with 2% or whole milk. The Gruyère may also be substituted with low-fat mozzarella. Make the recipe a day ahead. Let cool; cover and refrigerate. Reheat in the oven for 1 hour or until bubbly.