Why This Recipe Works

Potatoes and leeks are a classic pairing. This rustic yet elegant side dish uses one skillet to make creamy and rich potatoes with melted leeks and a crispy panko topping. We started this side dish by toasting panko bread crumbs in butter for a crispy topping. Then, we softened leeks in more butter before adding chunks of potatoes. We cooked the potatoes in chicken broth and wine, instead of water, which gave the dish depth and brightness. To enrich the final dish, we added some heavy cream and allowed the potatoes to cook past al dente to create an even creamier consistency. Just as the cream reduced, we stirred in a handful of nutty Gruyère cheese and topped the potatoes and leeks with the buttery toasted bread crumbs and earthy fresh thyme leaves.

Before You Begin

We prefer to use leeks measuring about 1 inch in diameter for this recipe because they're more tender than larger leeks. Larger leeks will work, but discard their more fibrous outer layers.

Instructions

Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add panko and ½ teaspoon salt and cook, stirring often, until golden brown, 3 to 6 minutes. Transfer to bowl; set aside. Wipe skillet clean with paper towels.

Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add leeks and ¼ teaspoon salt and cook, covered, until softened, about 6 minutes, stirring halfway through cooking.

Stir in potatoes, broth, wine, and remaining ½ teaspoon salt and spread into even layer. Cover and bring to vigorous simmer over medium-high heat. Reduce heat to medium-low and simmer, covered, until potatoes are fork-tender, 20 to 25 minutes.

Stir in cream and pepper and return to simmer. Continue to cook, uncovered, until spatula leaves trail when dragged through mixture, 4 to 6 minutes longer. Off heat, stir in Gruyère. Sprinkle evenly with panko mixture and thyme. Serve.