side dish recipe · #04608
Parmesan Basil Yukon Gold Leek Gratin
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 90 min
- Servings
- 8
- Difficulty
- Level 2
- Ingredients
- 9
Prep25 min
Cook55 min
Inactive10 min
Total90 min
Ingredients
- 2 cupsWhole Milk
- 2 tbspUnsalted Butter
- 2 tbspCornstarch
- 1 cupBreadcrumbs
- 1½ lbYukon Gold Potato
- 8 ozLeek
- 4 ozParmesan Cheese
- 2 tbspBasil
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C). Prepare the Yukon Gold Potato, Leek, slicing firm vegetables thinly so they cook evenly.
- Melt the Unsalted Butter in a saucepan. Whisk the Cornstarch into the Whole Milk, add it with the Parmesan Cheese, Basil and Table Salt, and cook until the sauce lightly thickens.
- Layer the Yukon Gold Potato, Leek in a baking dish, pour the sauce over them, and cover with the Breadcrumbs. Bake for about 55 minutes until tender and browned, then rest the gratin for 10 minutes before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 11 g
- Carbohydrates
- 33.8 g
- Fat
- 9.3 g
- Fiber
- 2.9 g
- Sodium
- 521 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.