Au Gratin Potatoes 'n' Leeks Recipe

5 3 3
Au Gratin Potatoes 'n' Leeks Recipe
Au Gratin Potatoes 'n' Leeks Recipe photo by Taste of Home
Publisher Photo

Au Gratin Potatoes 'n' Leeks Recipe

Read Reviews
5 3 3
Publisher Photo
I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. —Rosalie Hughes, Boise, Idaho
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min.

Ingredients

  • 8 cups sliced peeled potatoes (1/4-inch slices)
  • 3 medium leeks (white portion only), cut into 1/2-inch slices
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups 2% milk
  • 4 ounces Gruyere or Swiss cheese, shredded
  • 1/8 teaspoon ground nutmeg
  • CRUMB TOPPING:
  • 1/3 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup shredded cheddar cheese

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish.
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top.
Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender. Yield: 12 servings.
Originally published as Au Gratin Potatoes 'n' Leeks in Country Woman Christmas Annual 2008, p55

Nutritional Facts

3/4 cup: 227 calories, 9g fat (5g saturated fat), 26mg cholesterol, 216mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 8 cups sliced peeled potatoes (1/4-inch slices)
  • 3 medium leeks (white portion only), cut into 1/2-inch slices
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups 2% milk
  • 4 ounces Gruyere or Swiss cheese, shredded
  • 1/8 teaspoon ground nutmeg
  • CRUMB TOPPING:
  • 1/3 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup shredded cheddar cheese
  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish.
  2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top.
  3. Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender. Yield: 12 servings.
Originally published as Au Gratin Potatoes 'n' Leeks in Country Woman Christmas Annual 2008, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAu Gratin Potatoes 'n' Leeks

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
slye10001000 User ID: 5787172 274970
Reviewed Oct. 7, 2017

"This is awesome!! I did keep the skin on my yukon gold potatoes and I have to admit I didn't cook the potatoes 5 minutes on top of the stove. It did take a little longer to cook in the oven. I softened my leeks in the butter after I melted it and before I added the flour. I don't know if that screwed up the recipe, but it sure tasted good!"

MY REVIEW
zdb2010* User ID: 5656030 154180
Reviewed Jan. 6, 2012

"This was really good, I also used unpeeled potatoes and used almost all of the leeks, not just the white part. I did find the sauce was a little thick so I added more milk - I would say you need at least 1 1/2 cups, not 1 1/3. Also, didn't have swiss cheese so just used cheddar for the sauce too. And, didn't bother with tossing the breadcrumbs with butter, just used them as they were straight from my freezer stash of breadcrumbs. Good comfort food - about to have the leftovers for lunch!"

MY REVIEW
Sista-G User ID: 5761148 99271
Reviewed Apr. 12, 2011

"This was really delicious and easy. I just made it for dinner, but modified it just a bit: 6 sliced UNpeeled medium russet potatoes; 2 sliced leeks (used whole thing including green part - yum); approx 4 oz of a firm mild goat cheese, grated; all other ingredients were the same! I made 2 layers of potatoes 'n' leeks in the baking dish, layering each with the cheese sauce. Before I poured the cheese sauce on, I salt/peppered each layer. Crumb top was great - make extra! I topped with a sprinkling of FRESH chopped sage after it came out. You could even add roasted chicken or ground beef/turkey and make it an all-in-one meal (but you'll need to make more cheese sauce if you add meat)."

Loading Image