PREP TIME:
15 minutes
COOK TIME:
60 minutes
YIELD:
Serves 8-10
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 leeks, halved and sliced
- Kosher salt and freshly ground black pepper
- 1 clove garlic, thinly sliced
- 2 pounds Russet potatoes
- 2 cups whole milk (or half-and-half or all cream, for a much richer version)
- ½ pound Gruyere cheese, shredded
- Few sprigs fresh thyme
Directions
- Preheat the oven to 375°F. Warm olive oil and butter in an ovenproof skillet over medium-high heat until butter is melted and bubbly. Add leeks and season generously with salt and pepper. Sauté, stirring often, until leeks soften, about 4 minutes. Add the garlic and continue to sauté for another minute. Turn off heat and let leeks cool in the pan. Set side.
- Peel potatoes and slice thinly, about the width of a dime. Toss potatoes in a large mixing bowl with the milk (so they don’t turn brown) and 2 cups of the shredded cheese. Add the leeks to the mixing bowl (do not wipe the skillet clean) and toss to combine. Add the potato mixture to the skillet and, using your hands, pat down the potatoes forming an even layer. Sprinkle the top with the remaining shredded cheese, season with pepper and transfer to the oven. Bake until golden brown and bubbly, 45–55 minutes. Let cool slightly. Garnish with sprigs of thyme and serve at once.
