A delightful twist on the classic leek and potato bake, this recipe incorporates a creamy sauce and a crispy topping for an irresistible dish.
Preheat your oven to 200°C.
Preheating ensures even cooking and a crispy topping.
Peel and slice the potatoes into thin rounds.
Uniform slices ensure even cooking.
Slice the leeks into thin rings and rinse thoroughly.
Rinsing removes any grit trapped between the layers.
In a saucepan, melt half the butter and sauté the leeks until soft.
Cook on medium heat to avoid browning the leeks.
In the same saucepan, melt the remaining butter, add flour, and whisk to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually add the cream to the roux, whisking constantly until smooth.
Adding the cream slowly prevents lumps in the sauce.
Stir in 1 cup of cheese, salt, and pepper into the sauce.
Taste and adjust seasoning as needed.
Layer the potatoes and leeks in a baking dish, pouring the sauce over each layer.
Ensure the sauce covers all the layers for even flavor.
Top with the remaining cheese and breadcrumbs.
Spread the topping evenly for a uniform crust.
Bake in the preheated oven for 25-30 minutes until golden and bubbling.
Place the dish on the middle rack for even baking.
Let cool slightly before serving.
Cooling allows the gratin to set, making it easier to serve.
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