Potatoes au gratin with cream and leeks

Potatoes au gratin with cream and leeks are a rich and creamy dish, perfect as a hearty side. Here is the recipe with an Italian twist:

Ingredients

• 1 kg of potatoes
• 2 medium leeks
• 250 ml of fresh cream
• 100 g of grated Parmesan cheese
• Butter (enough to grease the baking dish)
• Salt and pepper (to taste)
• Grated nutmeg (optional)
• Chives or chopped parsley (for garnish, optional)

Preparation

1. Preheat the oven to 180 °C.
2. Clean the leeks, cutting them into thin slices. Put them in a pan with a bit of butter or extra virgin olive oil and sauté them until they are soft. Add a little salt.
3. Peel the potatoes and cut them into slices about 2-3 mm thick, using a mandoline for an even thickness if you have one.
4. Butter a baking dish and start layering the potatoes and sautéed leeks. Add salt, pepper, and a sprinkle of nutmeg between the layers according to your taste.
5. After creating the layers, pour the fresh cream evenly over the entire surface of the potatoes.
6. Sprinkle the grated Parmesan over the potatoes.
7. Cover the dish with aluminum foil and bake for about 40-50 minutes.
8. Remove the aluminum foil and cook for another 10-15 minutes to get a golden crust on the surface.
9. Once cooked, the potatoes should be soft inside and crispy on the surface. Let them rest for 5 minutes before serving.
10. Garnish with chives or chopped parsley for a touch of color and freshness.

Potatoes au gratin with cream and leeks are a classic comfort dish, with the creaminess of the cream and the sweet aroma of leeks blending perfectly with the potato.

Curiosity

In Italy, au gratin potatoes are a rather popular dish, also known as “patate alla savoiarda”. Traditionally, they are prepared with butter and Parmesan, but there are many regional variations that include the addition of other cheeses like Fontina or Taleggio for an even more intense and stringy flavor.