Potato Leek Au Gratin

Potato Leek Au Gratin
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We tried to start the year off healthy. We really did, promise. But when there seems to be a constant string of holidays, birthday parties, anniversaries, spontaneous date nights or family gatherings, it’s nearly impossible. Does it sound like we’re making excuses? We are.

Potato Leek Au Gratin

Alas, here is another unhealthy, cream-filled, cheese-loaded recipe. We hope to help boost dairy sales with this one. A farmer’s dream come true.

This recipe is a trial for the Easter dinner table. It would probably be delicious with a spiral ham, but if we’re completely honest—spiral ham scares us. We’ll be serving it instead with prime rib or rack of lamb.

Potato Leek Au Gratin
Potato Leek Au Gratin

Potato Leek Au Gratin

Serves 6


4 tbsp butter
1 1/2 cups whole milk
1 cup heavy cream
3 large garlic cloves finely chopped
1 tbsp stone ground mustard
1/4 tsp freshly grated nutmeg
3/4 tbsp kosher salt
1 tsp freshly ground pepper
2 oz blue cheese
6 oz grated Gruyere cheese
2 oz freshly grated parmesan cheese
3 lb leek, white and light green portions, washed and sliced into 1/4 inch rings
2 lb russet potatoes (3-4 medium), peeled and cubed into 3/4 inch pieces
3 tbsp minced fresh chives


  1. Position a rack in the center of the oven and heat the oven to 400°F. Grease a 9x13-inch baking dish or a large cast iron skillet with butter.
  2. In 12 inch nonstick skillet over medium heat, melt the butter. Add the leeks, stirring until leeks are completely coated. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the milk, cream, blue cheese, garlic, mustard, nutmeg, salt and pepper and simmer uncovered. Stir the mixture occasionally, until slightly thickened, about 15 minutes. Be careful not to let boil. Remove from heat, and allow to cool.
  3. In a large bowl mix the gruyere and parmesan cheese.
  4. Layer one third of the potatoes in the baking dish or skillet. Pour one third of the leek mixture over the top. Sprinkle one third of grated cheese and 1 tbs on chives. Repeat to make two more layers reserving the last laying of chives.
  5. Cover Au Gratin with foil and bake for 45 minutes. Remove cover and continue baking until potatoes are completely tender when poked with fork and the crust is golden brown, about 30 more minutes. Allow to sit for 15 minutes after removing from oven. Garnish with reserved chives and serve.