Yellow-flesh potatoes are ideal for au gratin dishes because of their moderate starch content: they hold up well to cooking without falling apart and won’t absorb too much of the cream for a perfectly creamy, golden finish. Their firm yet velvety texture and their subtle buttery flavour add a richness to the dish that pairs beautifully with leeks.
Placing the potatoes vertically gives this dish a wonderful texture: soft and creamy on the inside; browned and crispy on the outside. This perfect balance between soft and crispy is what makes this gratin truly delicious.
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
