Surprise your friends and family with this delicious twist on the classic potato dish.
Photo by Karen Hermann
SERVES 8
4 tablespoons unsalted butter
3 pounds leeks, trimmed, halved, white and green parts cut into ¼-inch pieces, rinsed
Kosher salt
Fresh ground pepper
1 tablespoon fresh chopped thyme
¼ teaspoon fresh grated nutmeg
1 cup heavy cream
3 cups grated Gruyere cheese (more if desired)
3 pounds white sweet potatoes, peeled (or not) and sliced into ¼-inch
3 tablespoons chopped fresh chives
Preheat oven to 400 F. Spray 9-by-9-inch (or 2½ quart) baking dish or gratin dish with cooking spray.
In a large skillet over medium heat, melt butter. Add leeks, sprinkle with salt and cook, stirring until tender, about 20 minutes. Add pepper, thyme, nutmeg and cream; reduce heat and simmer, stirring occasionally until thickened, about 5 minutes. Remove from heat and let cool.
In prepared dish, layer one-third of potatoes, one-third of leek mixture, one-third of cheese and 1 tablespoon chives. Repeat 2 more times. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes until cheese is bubbling and top is golden brown. Let rest 30 minutes before serving.
___
Related story
Easter dinner—Make your family’s Easter celebration all the more joyous with these recipes for a complete feast, courtesy of Chef Belinda Smith-Sullivan.