Potato and Leek Gratin with Cumin
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1garlic clove, cut in half
- 1tablespoon extra virgin olive oil
- 1pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
- Salt and freshly ground pepper
- 1teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
- 2pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced ¼ inch thick
- 3ounces Gruyère cheese, grated (¾ cup, tightly packed)
- 2⅓cups low-fat milk
Nutritional analysis per serving (8 servings)
216 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 9 grams protein; 593 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.
- Step 2
Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, about 5 minutes. Add ½ teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat.
- Step 3
Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
- Step 4
Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon. Remove from the oven and gently press the potatoes down into the liquid, using the back of a spoon. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Remove from the heat and allow to sit for 10 to 15 minutes before serving.
Private Notes
Comments
Only slightly parboil the potatoes (though, this didn't cut time down). Use less milk, and include chopped onions and garlic in the leek mixture. Would leave the gruyere until the last 15-20 minutes of the baking. Leave enough time to cook this before dinner so you can let the flavors rest before serving. Do bake at a lower temp, around 325.
Use 1/2 tsp ground cumin if I have no cumin seeds
In a half batch of this recipe, I cut the baking time in half by par cooking the sliced potatoes-in a bowl, with Saran cover, microwave for 3 minutes or until a bit before tender. The salt and pepper soaks in to the warm potatoes.
My first attempt came out a bit curdled, but I can see endless variations using this basic recipe.
Tried this with pork chops on top. Fabulous. Had to substitute cheese, use whole milk and wish I had dusted the potatoes with flour to prevent curdle. Also added dill to veggies and cumin and a little cheese to chops. Thinly slicing potatoes made the timing right for cooking with the pork.
This was delicious. I usually have Thanksgiving guests who don't eat cheese, but this time, they were on a cruise, so I made this instead of my usual potato gratin. Yum. I parboiled the potatoes in the microwave and used cream instead of milk. Otherwise, followed instructions.
Anyone know if this can be prepared a day ahead to the point of assembly with milk in step 3 and then cooked the next day? Change in cooking time for refrigerated dish?