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When it comes to comfort food, few dishes evoke the same sense of warmth and satisfaction as a potato gratin. This creamy, cheesy delight is not only a crowd-pleaser but also a versatile option that can elevate any meal. From cozy family dinners to festive gatherings, a rustic potato gratin can serve as the perfect accompaniment or even a fulfilling main dish.

Rustic Potato and Leek Gratin

Indulge in comfort with a Rustic Potato and Leek Gratin, a delightful twist on the classic dish that combines tender layers of potatoes and earthy leeks enveloped in a creamy, cheesy sauce. Perfect for family dinners or festive gatherings, this gratin is both visually appealing and satisfying. With just a bit of prep and baking time, you can create a heartwarming dish that will elevate any meal. Bring warmth and flavor to your table with this easy recipe!
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Ingredients
  

3 large russet potatoes, thinly sliced

2 large leeks, cleaned and sliced (white and light green parts only)

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1 cup whole milk

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon salt

1/2 teaspoon black pepper

1 cup grated Gruyère cheese

1/2 cup breadcrumbs (preferably homemade or panko for extra crunch)

2 tablespoons chopped fresh parsley (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish with butter or non-stick spray.

    Prepare the leeks: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced leeks and minced garlic, cooking until the leeks are softened, about 5-7 minutes. Stir occasionally to prevent browning.

      Mix the cream and milk: In a bowl, whisk together the heavy cream, whole milk, thyme, salt, and black pepper until well combined.

        Layer the ingredients: Begin layering the sliced potatoes in the greased baking dish, overlapping them slightly. Add half of the leek mixture on top of the first layer of potatoes, followed by a sprinkle of Gruyère cheese. Pour a third of the cream mixture over this layer.

          Repeat the layers: Continue with another layer of potatoes, the remaining leeks, a sprinkle of cheese, and another third of the cream mixture. Finish with a final layer of potatoes, the last of the cream mixture, and top with the remaining Gruyère cheese and breadcrumbs for added texture.

            Bake the gratin: Cover the baking dish with aluminum foil (to prevent burning) and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

              Let it rest: Once baked, remove the gratin from the oven and let it rest for about 10 minutes before serving. This allows the layers to set a bit.

                Garnish and serve: Sprinkle fresh parsley on top for a pop of color. Serve warm as a delightful side dish or a cozy main course!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings