50 minutes
Indulge in the comfort of this sumptuous casserole featuring a creamy blend of tender potatoes and leeks, topped with a golden panko crust. This stovetop gratin offers a perfect harmony of flavors and textures, with the richness of Gruyère cheese and a hint of fresh herbs.
Butter, unsalted, divided into 4 pieces
tablespoons
Panko bread crumbs
cups
Table Salt, divided
teaspoons
Leek, white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
0 lb
Yukon Gold Potatoes, unpeeled, cut into ¾-inch pieces
0 lb
cups
cups
cups
teaspoons
Gruyère Cheese, shredded
cups
Oregano, chopped
teaspoons
1. Golden Panko Preparation
Melt half of the butter (2 tablespoons) in a 12-inch nonstick skillet over medium heat. Add the panko and ½ teaspoon of salt. Stir frequently until the crumbs turn a rich golden brown, taking about 3 to 6 minutes. Transfer the golden panko to a bowl and set aside. Clean the skillet with paper towels.
2. Leek Softening
In the same skillet, melt the remaining butter over medium heat. Introduce the leeks and another ¼ teaspoon of salt, cover, and let them soften for about 6 minutes, stirring once at the halfway point.
3. Potato Simmering
Add the unpeeled, diced potatoes to the leeks, along with the chicken broth, white wine, and the last ½ teaspoon of salt, spreading them into a smooth layer. Cover and turn the heat up to medium-high to bring the mixture to a vigorous simmer. Then, reduce the heat to maintain a gentle simmer and leave covered, cooking until the potatoes are fork-tender, which should take about 20 to 25 minutes.
4. Creamy Finish
Stir the heavy cream and pepper into the skillet. Bring the mixture back to a simmer and cook uncovered. When a spatula leaves a clear trail through the mixture, usually within 4 to 6 minutes, remove from the heat. Blend in the shredded Gruyère until the cheese is melted and evenly distributed.
5. Crumb Topping and Herb Garnish
Evenly sprinkle the toasted panko bread crumbs over the gratin. Add a final touch with the chopped thyme or oregano. Serve immediately and savor the layers of flavor.
Creamy Vegetable Gratin with Crumb Topping
Use thin slices of butternut squash or pumpkin instead of potatoes. The natural sweetness of the squash pairs beautifully with savory leeks and a nutty cheese like Gruyère.
Replace some or all of the potatoes with other root vegetables such as sweet potatoes, turnips, parsnips, or carrots. This introduces different flavors and nutrients while maintaining the gratifying texture.
Add sautéed mushrooms and spinach for an earthy, umami-rich variant. The mushrooms add a meaty texture, and the spinach provides color and nutrients.
Introduce layers of cooked ground meat (beef, lamb, or turkey), shredded chicken, or flaked fish between the vegetables for a more substantial dish that can serve as a complete meal.
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