Potato Leek Gratin with Fresh Sage
- 3 lb. yellow potatoes, very thinly sliced
- 1 quart milk, preferably whole
- 2 bay leaves
- 3 sprigs fresh sage or 1 Tbsp. dried
- 3 cloves garlic, chopped
- 2 large or 3 medium leeks, white parts cut in half lengthwise, carefully washed, & sliced
- Salt, pepper, & grated nutmeg to taste
- 2 Tbsp. fresh sage, chopped
- 1 c. breadcrumbs
- 1 ½ c. grated cheese, such as Gruyere, white cheddar, smoked gouda, or fontina, or a combo
- 2 Tbsp. butter, cut into pieces
- Preheat oven to 375 degrees & butter a 9”x12” gratin dish.
- Slowly bring milk, bay leaves, sage sprigs, garlic, leeks, & 2 tsp. salt to a boil in a large pan. Simmer until potatoes are just tender. Drain, reserving milk & keeping it hot, & remove herbs. Combine chopped fresh sage, breadcrumbs, & a ½ cup of the cheese & set aside. Make a single layer of vegetables in the dish, sprinkle with salt & nutmeg & top with a light layer of cheese. Repeat with the remaining vegetables & cheese, ending up with vegetables on top. Add enough of the hot reserved milk to just barely cover. Top with the sage/breadcrumb/cheese mix & dot with butter & bake until crust is golden, about 50-60 minutes.