Golden baked parmesan cheese and soft potatoes make these Easy Au Gratin Potatoes absolutely irresistible. With a creamy sauce mixture, sauteed leeks, and fresh herbs, this potato gratin is full of cozy comfort food flavor.
Ingredients
- 1 tbsp unsalted butter or olive oil
- 3 cups thinly-sliced leeks* white part only, cut in half, washed and separated, then cut into thin slices (~ 2 leeks)
- 1.5 lbs fingerling potatoes halved (or quartered if large, >1 oz)
Cream Mixture
- 6 cloves garlic minced
- 2 sprigs rosemary minced
- 3 sprigs thyme**** thyme leaves separated from stem
- 1 cup nut pods original creamer**
- ½ cup crumbled blue cheese***
- 2 tsp kosher salt
- ½ tsp black pepper
Topping and Accompaniment
- 1 cup shredded parmesan cheese
- lemon wedges for serving (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In an oven-safe (like a cast iron), 10” skillet, melt butter (or olive oil) over medium-high heat.
- Once pan and butter are hot and a piece of leek sizzles when added to a pan, add all of the leeks and saute until they take on a deep amber color - about 7-8 minutes on medium-high heat.
- While the leek is sauteing, use a whisk or a fork to combine all of the “Cream Mixture” ingredients and set aside.
- Once leeks have browned to a deep amber color, add the potatoes to the skillet and mix until the leek and potato is evenly-distributed in the pan. Pour the cream mixture over the potatoes and leeks, shaking to distribute evenly. Keep the skillet on the burner until the cream begins to simmer.
- Once the cream is simmering, cover the top with shredded parmesan and transfer the skillet to the pre-heated oven for 40-50 minutes, or until the parmesan is nicely-browned and potatoes are cooked all the way through.
- Once cooked all the way through, pull from the oven and let cool for 8-10 minutes before serving. Serve with lemon wedges - the lemon will cut through the richness of the rest of the dish!
Notes
*If you don’t have access to leeks, sub with 1 medium-large red onion.
**Feel free to sub heavy cream if desired, I prefer nut pods for a less heavy option! Another option to swap with nut pods creamer would be ⅞ cup sour cream thinned out with ⅛ cup water. ***You can substitute the ½ cup of blue cheese with shredded cheddar cheese if you’d like. ****If you don’t have fresh herbs, substitute one-third the amount of dried - about ½ teaspoon each rosemary and thyme
**Feel free to sub heavy cream if desired, I prefer nut pods for a less heavy option! Another option to swap with nut pods creamer would be ⅞ cup sour cream thinned out with ⅛ cup water. ***You can substitute the ½ cup of blue cheese with shredded cheddar cheese if you’d like. ****If you don’t have fresh herbs, substitute one-third the amount of dried - about ½ teaspoon each rosemary and thyme
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