Potato Leek Gratin

Traditionally we have Easter dinner with my family. My mom cooks a spiral ham. There's mashed potatoes and homemade rolls. And of course, gravy. But this year they ditched us and went out of town to spend the holiday elsewhere. After I got over feeling left behind, I realized this would give me the chance to make my first Easter dinner all on my own! There was no question that pork would be involved. It's required. And potatoes of some sort almost seem a given. But instead of ham, I prepared my favorite pork tenderloin. And instead of mashed spuds, I chose au gratin.

My crescent rolls didn't rise (too hot of water will kill yeast). Such an elementary mistake. They were flat, but still tasty- thankfully. But this dish couldn't have turned out better. Thin tender layers of creamy potato and leeks baked under a crisp cheesy crust. Heavenly. And the perfect pairing for the juicy pork tenderloin. Not only was this gratin dangerously good, but convenient too! It can be prepped hours (or possibly a day or two) in advance and then baked right before mealtime.

Potato Leek Gratin

INGREDIENTS
4 Tbsp. unsalted butter
4 large leeks, trimmed, halved lengthwise, and thinly sliced
3 lbs. Yukon gold potatoes, peeled and sliced 1/8-inch thick
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 sprigs thyme
2 cups whole milk (low-fat would be fine)
2 large cloves garlic, minced
2 bay leaves
1/2 tsp. nutmeg, freshly grated
1 packed cup Gruyere, grated
1/2 cup Parmesan, freshly grated

DIRECTIONS
1. Preheat oven to 350 F. Butter a 9x13 baking dish.

2. Toss potatoes with 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper. Layer the potato rounds in the prepared baking dish.

3. Melt butter in a large skillet over medium heat. Add leeks, remaining 1/2 tsp. salt and 1/2 tsp. pepper, and sprigs of thyme. Cook, stirring frequently, until the leeks are tender and golden, 5-7 minutes. Discard the thyme and scatter the leeks over the potatoes.

4. Add garlic, bay leaf, and milk to the skillet, scraping up any brown bits from the bottom of the pan. Simmer gently for 5 minutes. Stir in the nutmeg. Pour the milk mixture over the leeks and potatoes and top with the Parmesan and Gruyere.

5. Cover with aluminum foil and bake in preheated oven for 40 minutes. Uncover and bake until cheese is bubbling and golden, 15-20 minutes longer. Let cool slightly before serving.

Serves 8-10.

(Adapted from The New York Times)