Potato Leek Gratin with White Beans
Equipment
- Oven-safe baking dish
- large skillet
- sharp knife
Ingredients
- 4 medium russet potatoes, thinly sliced
- 2 large leeks, white and light green parts sliced
- 1 (15-ounce) can white beans, drained and rinsed
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup milk
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and lightly grease an 8-by-8-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and minced garlic, then cook for 4 to 5 minutes until the leeks soften.
- Spread half the potato slices in an even layer in the baking dish. Top with half the cooked leeks and all the white beans.
- Add the remaining potato slices and leeks. Sprinkle with thyme, salt, and pepper.
- Pour the milk evenly over the layers, then scatter the Parmesan cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes until the potatoes are tender and the top turns lightly golden.
Notes
Use a mandoline or sharp knife for even potato slices so they cook at the same rate. Leftovers reheat best in a 350°F oven to restore the top texture. Swap the milk for vegetable broth if you prefer a dairy-free version.
Course: Main Course
Cuisine: French
Equipment: Oven-safe baking dish, large skillet, sharp knife
Cuisine: French
Equipment: Oven-safe baking dish, large skillet, sharp knife