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Potato Gratin with Leeks and Thyme
Ingredients
- 2 tablespoons olive oil
- 2 leeks, about 8 ounces total, halved lengthwise, white and light green portions thinly sliced
- 1 teaspoon chopped fresh thyme
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pound red potatoes, each about 2 inches in diameter, cut into 1/8-inch-thick rounds
- 1 1/2 cups chicken broth
Chicken broth stands in for heavy cream in this lighter version of a potato gratin.
Recipe courtesy of Williams-Sonoma
Preparation
- Preheat an oven to 400°F.
- Line a baking sheet with parchment paper. Set a 1-quart baking dish on the sheet.
- In a sauté pan over medium heat, warm the olive oil. Add the leeks, thyme, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl, add the potatoes and toss to combine. Transfer the potato mixture to the baking dish, lightly pressing down on the potatoes. Pour the broth over the top.
- Transfer to the oven and bake until the potatoes are tender and the tops are golden brown, about 40 minutes. Let cool for 10 minutes before serving.