Sharp, tangy spanish cheese is the gooey goodness in this leek and lobster potato gratin. It looks and tastes fancy but comes together super easy.
- 2 large leeks, tops and bottoms removed and sliced in 1/2-inch half moon slices (see note)
- 4 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 lbs yukon gold potatoes, very thinly sliced
- 1 lb chunk lobster meat, roughly chopped
- 8 ounces Mahón-Menorca semi-cured cheese, grated
- 1/2 cup heavy cream
- Heat a large cast iron skillet or braiser over medium-high heat. Melt butter and add leeks to the pan, stirring frequently. Season with salt, pepper, and thyme leaves (removed from the sprigs.) Cook until leeks being to look translucent, about 5-8 minutes.
- Preheat oven to 400°F. Remove the leeks from the pan to a separate dish. Add a layer of potatoes to the bottom of the skillet, top with half the leeks, lobster, and cheese. Repeat with remaining ingredients.
- Pour the heavy cream over the potato and cheese layers. Bake for 35-40 minutes until potatoes are soft and the cheese is bubbling.
- Leeks are usually pretty dirty. Be sure to cut off the bottom of the leek and the top part where it starts to turn green. Slice the leek in half and remove the outer layer. Slice in 1/2-inch pieces then rinse under water and drain dry.
- A 13-inch cast iron skillet is the best recommendation for two thin layers. Smaller pans may require a third layer.
- Leek and Lobster Potato Gratin can also be made in a casserole dish. Sauté the leeks in a saucepan before building the layers in the casserole dish.
- For easy cast iron cleaning, fill the pan with water and heat on the stove to soften any baked on cheese.
Keywords: potatoes au gratin, cooking with european cheese, lobster side dishes, side dishes for parties