Potato, Leek & Gorgonzola Gratin

Potato, Leek & Gorgonzola Gratin


A gratin is usually topped with cheese and breadcrumbs to form a lightly browned and tasty crust. But I have found that a cream sauce with a bit of cheese creates the same delicious tasting results. (I’ll save the carbs for my biscotti). Gratin also refers to the shallow oven-proof dish used to bake the recipe. Generally oval in shape and the individual dishes make for a lovely presentation.



  • 4 leeks
  • 1-2 tablespoons olive oil
  • 4 medium russet potatoes
  • 1 cup heavy cream
  • 2 egg yolks
  • 4 ounces gorgonzola cheese
  • 1 teaspoon salt
  1. Slice leeks in half lengthwise and rinse well. Then thinly slice the white and 1 inch of green.
  2. Saute in olive oil until soft. Season with salt and pepper.
  3. Peel and slice russets 1/16 inch.
  4. (If using individual gratin dishes, proceed as directed for 9×13 baking dish, simply divide the vegetables and sauce evenly between the individual dishes.)
  5. Layer 1/3 of potatoes in 9×13 baking dish. Top with 1/3 of the the sauteed leeks. Season with salt and pepper.
  6. Repeat with a layer of potatoes and leeks until both vegetables are all used. Season each layer as you go
  7. In a small saucepan, combine cream, egg yolks, 2 ounces gorgonzola (reserve the other half for the top of gratin) and salt. Cook over low-medium heat just until cheese melts, about 3-5 minutes
  8. Pour cream sauce over potatoes and leeks and top with extra gorgonzola. Cover with aluminum foil
  9. Bake at 350* for 30 minutes. Raise heat to 450*. Remove foil and continue baking until gratin is bubbling and lightly brown, about 15-20 minutes

Let rest 10 -15 minutes, this allows the vegetables to absorb the sauce.

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