I’ve had this Potato and Leek Gratin recipe in my queue for a while. I remember gratins from when I was a kid, with thin slices of potato, a cheesy cream sauce, and crispy edges. This is a more sophisticated version, with sauteed leeks and more spices.
To make this recipe just a little healthier, I used reduced fat cheese and skim milk. However, the gratin turned out much more watery than I expected. The flavor was almost perfect, but there was a substantial amount of broth in the bottom of the dish. And that is why slotted spoons were invented. I think I would use less milk next time, or perhaps find a slightly different recipe, but I am keeping the leeks!