Creamy Potato Leak Gratin
- 2 medium leeks cleaned well, sliced lengthwise and chopped crosswise into ¼inch half-moons
- 1 tablespoon CALIFORNIA GARLIC OLIVE OIL
- 3 tablespoons unsalted butter
- 2 teaspoons Salt
- 1 splash CRANBERRY PEAR WHITE BALSAMIC
- 2 teaspoons STEAK Y’ER CLAIM SPICE RUB
- 1 cup cream
- 2 to 2 ½ pounds Yukon gold potatoes
- 1 to 1¼ cup grated gruyere
- Salt and pepper to taste
- 4 to 5 shavings of gruyere
- Over medium low heat, melt the olive oil and one tablespoon butter. Add leeks and salt and stir. Cook stirring occasionally until leeks are tender, about 8 minutes. Add a dash of cranberry pear white balsamic and sauté a minute more until most of the vinegar has evaporated.
- Add spice rub and cream. Simmer uncovered until thickened or about 10 minutes. Transfer to bowl and cool.
- Peel and slice potatoes evenly into approximately 1/8 inch slices. Dump slices in cold water as you slice so that the potatoes don't turn brown.
- Grease a gratin dish with remaining butter and preheat oven to 300 degrees
- Once you are ready to assemble, drain the potatoes being careful not to break them. Layer 1/4 of potatoes, 1/3 of leek mixture, 1/3 cheese and a sprinkle of salt and pepper. Repeat 2 more times. The last layer should be just a layer of potatoes.
- Finish with a few shavings of gruyere. Bake for approximately 1 ½ hours. Do not let cream boil to avoid it separating and curdling. It's done when it has a nice golden brown to orange color; the potatoes are tender but still hold their shape; and the cream has thickened and reduced slightly. Let cool for 15 to 20 minutes before serving.
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