Creamy Potato and Leek Gratin Recipe

Name: Creamy Potato and Leek Gratin
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8 servings
Ingredients: 9 medium leeks ( about 3 lb; white and pale green parts only); 3 Tbsp unsalted butter; 2 lb russet (baking) potatoes; 1 1/2 cups heavy cream; 1 cup whole milk; 2 tsp thyme leaves

Ingredients

9 medium leeks ( about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 tsp thyme leaves

PREP TIME 25m	COOK TIME 1h30m	TOTAL TIME 1h55m
YIELD 8 servings

Instructions

Preheat oven to 400°F with rack in middle.
Generously butter a 3-qt shallow baking dish.
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups).
Wash leeks.
Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer.
Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken).
Stir in leeks, then transfer to baking dish.
Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour.
Let stand 10 minutes before serving.