Each layer of potatoes in this dish is drizzled with a creamy leek sauce so that the potatoes get wonderfully crisp and tender and the cheese forms a melty, golden crust. Pair with the holiday ham or other main dish for a delightfully decadent meal.
Tip: Try using the Ninja XL Food Processor or a mandolin to slice the potatoes quickly and with the same exact thickness.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2 1/2 cups
whole milk
0kg
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
2 1/2 cups
whole milk
1 1/2 pounds
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
Utensils
Medium Bowl
Colander
Aluminum Foil
Step 1
Preheat oven to 375˚F.
Step 2
Place the PossiblePan over medium-high heat. Add milk, potatoes, and garlic, stir to combine, and bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are nearly fork tender. Drain in a colander over a bowl, reserving ½ cup milk mixture. Set potatoes and milk mixture aside and wipe pan clean.
Step 3
Melt butter in pan over medium heat. Add leeks and cook for 8 minutes, or until softened. Remove pan from heat and add leek mixture to a medium bowl.
Step 4
Arrange half of the potatoes in a single layer at the bottom of the pan and top evenly with half of the leek mixture. Sprinkle with ½ teaspoon salt and ¼ cup Gruyere cheese. Repeat with remaining potatoes, leeks, salt, and Gruyere. When finished, drizzle with reserved ½ cup milk mixture and top with Parmesan cheese.
Step 5
Cover pan with foil and bake for 25 minutes. After 25 minutes, remove foil from the pan, set oven to broil, and broil for 5 minutes or until gratin is bubbly and golden brown.
Step 6
When cooking is complete, sprinkle gratin with pepper, cut into 1 wedges, and serve.
0kg
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
2 1/2 cups
whole milk
1 1/2 pounds
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
Step 2 of 6
Place the PossiblePan over medium-high heat. Add milk, potatoes, and garlic, stir to combine, and bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are nearly fork tender. Drain in a colander over a bowl, reserving ½ cup milk mixture. Set potatoes and milk mixture aside and wipe pan clean.
2 1/2 cups
whole milk
0kg
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
2 1/2 cups
whole milk
1 1/2 pounds
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
Step 3 of 6
Melt butter in pan over medium heat. Add leeks and cook for 8 minutes, or until softened. Remove pan from heat and add leek mixture to a medium bowl.
2 1/2 cups
whole milk
0kg
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
2 1/2 cups
whole milk
1 1/2 pounds
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
Step 4 of 6
Arrange half of the potatoes in a single layer at the bottom of the pan and top evenly with half of the leek mixture. Sprinkle with ½ teaspoon salt and ¼ cup Gruyere cheese. Repeat with remaining potatoes, leeks, salt, and Gruyere. When finished, drizzle with reserved ½ cup milk mixture and top with Parmesan cheese.
2 1/2 cups
whole milk
0kg
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
2 1/2 cups
whole milk
1 1/2 pounds
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
Step 5 of 6
Cover pan with foil and bake for 25 minutes. After 25 minutes, remove foil from the pan, set oven to broil, and broil for 5 minutes or until gratin is bubbly and golden brown.
2 1/2 cups
whole milk
0kg
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
2 1/2 cups
whole milk
1 1/2 pounds
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
Step 6 of 6
When cooking is complete, sprinkle gratin with pepper, cut into 1 wedges, and serve.
2 1/2 cups
whole milk
0kg
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon
kosher salt, divided
1/2 cup
gruyere cheese, shredded
1/4 cup
parmesan cheese, grated
1/2 teaspoon
ground black pepper
2 1/2 cups
whole milk
1 1/2 pounds
russet potatoes, peeled, and very thinly sliced
2
cloves garlic, peeled, minced
1 tablespoon
unsalted butter
1
large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
