Potato, Leek and Thyme Au Gratin

Potato, Leek and Thyme Au Gratin

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  • Preparation 25 min
  • Cooking 1 h 45 min
  • Servings 6

This gratin combines elegance with comforting flavours. Arrange thin slices of potatoes vertically in a baking dish and cook with leeks in a creamy mixture infused with garlic and thyme. This presentation adds visual appeal while emphasizing the contrast between the soft interior and the golden crust. It's a rich and satisfying side dish, perfect to serve alongside braised chicken thighs with rosemary and white wine for a complete meal.

  • Nut-free
  • Lactose-free
  • Gluten-free
  • Egg-free

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Ingredients

Preparation

Note from Ricardo

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.

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To help you with this recipe

RICARDO Multifunctional Mandoline

RICARDO Multifunctional Mandoline

29.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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