Potato and Leek Gratin
There’s nothing wrong with your standard potato gratin. But we wanted something a bit more elegant.
Why This Recipe Works
For our potato and leek gratin, we needed to find a way to cook both vegetables until tender. But this didn’t mean finagling just the cooking time—we needed to find the right way to cut them, too. Cutting the leeks into 1/2-inch pieces ensured that there wouldn’t be slippery strips of leeks, and slicing the potatoes very thin—just 1/8 inch thick—ensured that they would be cooked through and tender in just 45 minutes. We jump-started the leeks in a skillet and cooked them down with some white wine for acidity.
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