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.
Course Side Dish
Keyword cooking with european cheese, lobster side dishes, potatoes au gratin, side dishes for parties
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Servings 6to 8 servings
2large leekstops and bottoms removed and sliced in ½-inch half moon slices (see note)
4sprigs fresh thyme
½teaspoonground black pepper
2poundsyukon gold potatoesvery thinly sliced
1poundchunk lobster meatroughly chopped
8ouncesMahón-Menorca semi-cured cheesegrated
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 ½-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.