Potato-Leek Gratin

Potato-Leek Gratin

Looking for a hearty meatless casserole dinner? Then try this potato and leek gratin that's ready in 50 minutes - perfect if you love French cuisine.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

6

servings

2 1/2
cups milk
2
cloves garlic, finely chopped
1
teaspoon salt
1/4
teaspoon pepper
2
pounds potatoes, cut into 1/4-inch slices
3
medium leeks, sliced (2 cups)
1/4
cup sour cream
1
tablespoon Dijon mustard
1
cup shredded Swiss cheese (4 ounces)
  1. Heat oven to 425ยบ. Grease 2-quart gratin dish or shallow baking dish.
  2. Heat milk, garlic, salt and pepper to simmering in 12-inch skillet over medium-low heat; add potatoes and leeks. Cook uncovered about 15 minutes, stirring frequently, just until tender.
  3. Spoon potato mixture into gratin dish. Mix sour cream and mustard; spoon over potato mixture. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until bubbly around edge and golden brown on top.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Leeks look like overgrown green onions. The smaller the leek, the more tender it will be. Leeks have to be thoroughly washed before cooking due to the dirt that is trapped within their layers. After removing the root and leaf ends, cut the leek from top to bottom. Rinse under cold water, separating the leaves with your fingers.
Potato-Leek Gratin with Ham
Add 1 cup diced fully cooked smoked turkey ham with leeks in step 2. Contune as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 5g,),
  • Cholesterol 30mg;
  • Sodium 530mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 2g,
  • Protein 11g;
*Percent Daily Values are based on a 2,000 calorie diet.
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