Potatoes With Leeks and Gruyere
Potatoes were first cultivated by the Inca civilization in Peru over 7,000 years ago.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Potatoes With Leeks and Gruyere
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Peel and slice the potatoes into thin rounds.
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Slice the leeks into thin rounds.
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Grate the Gruyere cheese.
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In a large skillet, melt the butter over medium heat.
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Add the leeks and cook until softened, about 5 minutes.
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Add the sliced potatoes, salt, black pepper, and fresh thyme to the skillet. Stir to combine.
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Cook for another 5 minutes, until the potatoes are slightly softened.
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Remove the skillet from heat and stir in the heavy cream.
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Transfer the potato and leek mixture to a baking dish.
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Sprinkle the grated Gruyere cheese over the top.
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Cover the baking dish with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
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Let the dish rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 3g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
