Potato-Leek Gratin

Ingredients:

• 3 Tbsp. unsalted butter
• 2 stalks of leeks
• 1 tsp. salt
• ¼ tsp. fresh/dried thyme
• Freshly ground black pepper
• ½ cup heavy whipping cream
• 2 cups Parmigiano-Reggiano cheese, grated
• 2 cups Mexican style cheese
• 3 russet potatoes (1.5 lbs)
• Chopped green onions for garnish
• 1 Tbsp. Panko

Instructions:

1. Rinse the leeks and cut in half lengthwise. Chop into 1” pieces.

2. Carefully wash the leeks again in running water.

3. Butter a baking dish.

4. In a large skillet, heat the rest of butter on medium high heat and add leek.

5. Cover and let simmer for 20 minutes. Stir occasionally and cook until leeks are soft.

6. Meanwhile, peel and slice the potatoes into ¼” pieces.

7. Soak in water until you are ready to use them (prevent from changing color).

8. When leeks are soft, add thyme, salt, pepper, and heavy whipping cream. Simmer another 5 minutes until the sauce gets thickened.

9. Preheat an oven to 400F. Divide the potato, leek mixture, and each cheese according to your baking dish size. I divided them in half as this baking dish is a shallow one.
10. Layer one portion of potatoes in the baking dish.

11. Then layer one portion of leek mixture.

12. Layer one portion of each cheese. Repeat for each layer.

13. Sprinkle Panko and green onion on top.

14. Cover with the aluminum foil and bake for 45 minutes. To check whether the dish is done, test by inserting a skewer through the foil. If the skewer is able to go through the potato smoothly then it’s ready. Remove the cover and change oven setting to broil. Broil for 2-3 minutes until golden brown on top. Be careful not to broil for too long since you don’t want to burned the dish.
15. Remove from the oven and let it sit another 15 minutes before it’s ready to serve.