Leek and Root Vegetable Gratin
Recipe type: Side
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Layers of thinly sliced root vegetables and leeks in a fresh cream sauce, topped with nutty Gruyere cheese.
  • 1 lb. rutabagas (and/or turnips), peeled, cut into ⅛-1/4" slices
  • 1 lb. potatoes, scrubbed, peeled if desired, cut into ⅛-1/4" slices
  • 1 lb. carrots, scrubbed, peeled if desired, cut into ⅛-1/4" slices (I cut mine on the bias/diagonal)
  • 1 Tbsp. butter, plus 2 tsp. for greasing baking dish
  • 1 onion, cut in half and thinly sliced
  • 3 leeks, washed well, white and tender green parts thinly sliced
  • 3 garlic cloves, finely minced
  • 1¼ cup cream
  • 1 cup shredded Gruyere cheese
  • 1 bay leaf
  • ½ tsp. dried thyme
  • sprinkle freshly grated nutmeg
  • salt and pepper, to taste
  1. Preheat oven to 425 degrees F. Butter an 8" by 11" casserole dish.
  2. Bring a pot of salted water to a boil. Add the bay leaf, rutabagas, turnips, and carrots. Let simmer for 5-7 minutes and add the potatoes. Continue cooking until just barely tender. Drain and transfer to the prepared baking dish.
  3. While the vegetables are cooking, heat a skillet over medium high heat and melt 1 Tbsp. butter. Add the onion and cook for a few minutes until it softens. Add the leeks and continue cooking, lowering the heat a bit, until they lose a little of their volume and start to soften. Add the garlic and continue cooking for a few more minutes. Remove from heat and spoon evenly over the root vegetables.
  4. Pour the cream over the vegetables and top with the grated Gruyere. Sprinkle the nutmeg and thyme evenly over the top.
  5. Bake for 15-20 minutes, or until the cream sauce has thickened and the cheese is golden brown and bubbly on top. Let cool for a few minutes before serving.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2012/11/leek-and-root-vegetable-gratin.html