Potato and Leek Gratin

Name: Potato and Leek Gratin
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 1/2 kg potatoes (peeled and thinly sliced); 2 leeks (white and light green parts only, sliced); 2 tablespoons butter; 2 cups heavy cream; 1 cup Gruyère cheese (grated); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 pinch nutmeg (freshly grated)

80 min 6 servings Medium

All Recipes

A creamy and comforting potato and leek gratin, perfect for any meal.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Potato and leek gratin is a classic dish that combines the subtle sweetness of leeks with the comforting richness of potatoes. This dish is a staple in French cuisine, often served as a side but hearty enough to stand on its own. The creamy texture and golden crust make it a favourite for family gatherings and special occasions. This recipe highlights the harmony between tender potatoes and softened leeks, all enveloped in a luscious cream sauce. The addition of cheese creates a beautiful crust that adds both flavour and texture. Whether you're serving it alongside a roast or enjoying it as a main course, this gratin is sure to impress.

Ingredients

Servings

For the Gratin

Instructions

Prepare the oven and baking dish

Preheat your oven to 190°C (375°F). Grease a 9x13 inch (23x33 cm) baking dish with butter.

Pro tip: Ensure the dish is well-greased to prevent sticking.

Cook the leeks

In a large pan, melt butter over medium heat. Add sliced leeks and cook until softened, about 5 minutes. Set aside.

Pro tip: Avoid browning the leeks; they should remain soft and translucent.

Layer the potatoes and leeks

Layer half of the sliced potatoes in the prepared dish. Season with salt, pepper, and a pinch of nutmeg. Spread the cooked leeks over the potatoes, then layer the remaining potatoes on top.

Pro tip: Overlapping the potatoes slightly helps them cook evenly.

Add cream and cheese

Pour the heavy cream over the layered potatoes and leeks. Sprinkle grated Gruyère cheese evenly across the top.

Pro tip: Use a spoon to gently press down the layers, ensuring they are covered by the cream.

Bake the gratin

Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.

Pro tip: Check the doneness by inserting a knife into the potatoes; they should be tender.

Serve

Allow the gratin to sit for a few minutes before serving. Garnish with fresh herbs if desired.

Pro tip: Letting it rest helps the gratin set, making it easier to slice and serve.

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Tips & Tricks

<ul><li>Use a mandoline for even potato slices.</li><li>Substitute cream with milk for a lighter version.</li><li>Leeks can be sandy; rinse them well.</li><li>Gruyère cheese adds a nutty flavour.</li></ul>

Serving Suggestions

Serve your potato and leek gratin hot from the oven, garnished with fresh herbs like thyme or parsley for a burst of colour and flavour. It pairs well with roasted meats or can be enjoyed with a simple salad for a lighter meal. This dish can be made ahead and refrigerated for up to two days. Reheat in the oven at 180°C (350°F) until warmed through. Leftovers can also be frozen, though the texture of the potatoes may change slightly upon reheating.