Wash between the leek leaves and slice them into 5 mm rounds. Peel the potatoes and cut them into 3 mm slices.
A mandoline gives especially even potato slices; always use its hand guard.
Do not rinse the potato slices because their starch thickens the cream.
Look for this: The leek rounds and potato slices are each an even thickness.
Pan-fry
10 min
Pre-cook separately
10 minleeks over medium heat; simmering water
Ingredients for this step
Leeks · 600 gButter · 20 g
Melt the 20 g of butter in a frying pan over medium heat and cook the leeks for 8 minutes, stirring every 2 minutes, without browning them. At the same time, simmer the potato slices in salted water for 6 minutes, then drain.
If the leeks begin to colour before softening, lower the heat and add 1 tablespoon of water.
Lift and drain the potato slices gently so they do not break.
Look for this: The leeks are soft with no pooled water, and the potato slices bend slightly but remain firm in the centre.
Preheat the oven to 190°C. Rub the dish with the cut garlic clove. Alternate thin layers of potatoes and leeks, scattering 120 g of the grated Comté between them, then pour over the 400 ml of cream mixed with the nutmeg, remaining salt and pepper.
Press the layers gently to remove large air pockets.
Scatter the remaining 60 g of Comté evenly over the surface.
Look for this: The cream reaches the top layer without covering it completely.
Bake
45 min then 8 min rest
Bake until golden
45 min then 8 min rest190°C
Ingredients for this step
Comté cheese · 180 gSingle cream · 40 cl
Bake in the centre of the oven at 190°C for 45 minutes. Check after 35 minutes: if the cheese is already amber, cover loosely with foil for the final 10 minutes; otherwise leave it uncovered.
Insert the knife into the very centre, where the potato layers take longest to cook.
Rest the gratin for 8 minutes before serving.
Look for this: A knife passes through the centre without resistance and the cream bubbles beneath an amber crust.
Storage and reheating
Refrigerator
Cover the dish and keep it in the fridge for up to 3 days.
Freezer
Freeze in portions for up to 2 months; the potato will be slightly softer after defrosting.
Reheating
Reheat covered for 20 minutes at 170°C, then uncover for a further 5 minutes.
Allergen information
Allergens declared by the author
Milk
Comté cheeseSingle creamButter
Always check packaging and possible cross-contamination; this declaration is not a medical guarantee.
Prices are indicative and may change; check the final price on Amazon. Some links are affiliate links: Savoureux.fr may receive a commission, at no extra cost to you.
Slice
Pan-fry
Fold
Bake
