Leek, potato and Comté gratin
Tender layers of potato and sweet leeks beneath a deeply golden cheese crust.
Ingredients
Method
4 steps- Découper
Slice thinly
12 minWash between the leek leaves and slice them into rounds. Peel the potatoes and cut them into 3 mm slices.
- A mandoline gives especially even results.
- Do not rinse the potato slices; their starch thickens the cream.
Look for this: All the slices are roughly the same thickness.
- Saisir à la poêle
Pre-cook separately
10 minmedium heatSoften the leeks in butter without browning. Simmer the potatoes in salted water for 6 minutes, then drain.
- Stir the leeks so their water evaporates.
- Handle the potato slices gently.
Look for this: The leeks are soft and the potatoes remain firm in the centre.
- Incorporer
Assemble the gratin
8 minRub the dish with garlic, then layer the potatoes, leeks and a little Comté. Pour over the nutmeg-seasoned cream.
- Press gently to remove air pockets.
- Finish with the remaining Comté.
Look for this: The cream reaches the final layer without covering it.
- Cuire au four
Bake until golden
45 min190 °CBake in the centre of the oven. Cover loosely if it browns too quickly, then uncover for the final 10 minutes.
- Rest for 8 minutes before serving.
Look for this: A knife passes through easily and the surface bubbles beneath an amber crust.