Recipe courtesy of David Rosengarten

Kielbasa, Potato and Leek Gratin

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  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

4 tablespoons butter

1 1/2 cups minced leeks, white and light green parts only

3 tablespoons flour

2 cups milk, heated

1/4 cup grated Gruyere cheese

1/4 cup grated Parmesan cheese

1 tablespoon Dijon mustard

Salt, pepper and freshly-grated nutmeg

1 large garlic clove, peeled

2 large Idaho potatoes, peeled and sliced

1 1/2 pounds smoked kielbasa, diced

1/3 cup buttered bread crumbs

Directions

  1. Preheat oven to 375 degrees.
  2. Melt 3 tablespoons butter in a medium saucepan, add leeks, cover and cook over low heat for 5 minutes, until tender. Uncover, stir in flour and cook 1 minute. Add milk in a thin stream, whisking constantly, and simmer 5 minutes, stirring occasionally. Remove from heat and add cheeses and mustard, stirring until cheese melts; season to taste with salt, pepper and nutmeg.
  3. Meanwhile, rub a buttered oval gratin dish with garlic clove. Layer half of potatoes in bottom of dish, season with salt and pepper and top with half of kielbasa. Add half of leek sauce, spreading it evenly over sausage and potatoes. Repeat with remaining potatoes, sausage and sauce, generously seasoning potatoes. Top with buttered bread crumbs and dot with remaining tablespoon butter. Bake gratin until top is browned and bubbly, about 40 minutes.