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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easy gratin, perfect for an autumn evening! I substituted Colby Jack cheese to appeal to the younger family members who wouldn't appreciate Gruyere, turned out fabulous! Ingredients:
4 cups 2% reduced-fat milk |
2 cups thinly sliced leek (about 2 large) |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 pounds baking potato, peeled and cut into 1/4-inch-thick slices |
2 thyme sprigs |
1 bay leaf |
1 garlic clove, minced |
cooking spray |
1 cup (4 ounces) shredded gruyère cheese |
Directions:
1. Preheat oven to 375°.
2. Place milk, leek, salt, pepper, potato, thyme, bay leaf, and garlic in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Discard thyme and bay leaf.
3. Spoon half of the potato mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 1/2 cup cheese. Top with remaining potato mixture and remaining 1/2 cup cheese. Bake at 375° for 1 hour or until golden brown. Let stand for 10 minutes before serving.
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