Potato, Leek, and Thyme Gratin

Name: Potato, Leek, and Thyme Gratin
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 6 portions
Cuisine: French
Ingredients: 1 kg of russet potatoes (peeled and thinly sliced); 2 large leeks (white and light green parts only, thinly sliced); 1 tbsp olive oil; 2 cups heavy cream; 1/2 cup milk; 2 cloves of garlic (minced); 1 tbsp fresh thyme leaves; 1 tsp salt; 1/2 tsp black pepper; 1 cup grated Gruyère cheese

80 min 6 portions Medium

All Recipes

A creamy and comforting gratin featuring layers of potatoes, leeks, and thyme.

Prep

20 min

Cook

50 min

Total

80 min

Servings

Difficulty

Medium

The Potato, Leek, and Thyme Gratin is a classic French side dish that brings together the earthy flavours of potatoes and leeks with the aromatic notes of fresh thyme. This dish is perfect for any occasion, from a family dinner to a festive holiday gathering. Gratins are celebrated for their creamy texture and golden, crispy tops. The combination of potatoes and leeks is a match made in culinary heaven, offering both heartiness and a subtle sweetness. It's a versatile dish that can complement a variety of main courses.

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Pro tip: Proper preheating ensures even cooking for the gratin.

Prepare the Leeks

Heat olive oil in a large skillet over medium heat. Add the leeks and sauté until they are soft, about 5 minutes.

Pro tip: Ensure leeks are thoroughly washed to remove all grit.

Combine Cream Mixture

In a saucepan, combine heavy cream, milk, garlic, thyme, salt, and pepper. Heat on medium until just warm, stirring occasionally. Do not boil.

Pro tip: Warming the cream mixture helps it blend better with the potatoes.

Layer the Ingredients

In a 9x13 inch (23x33 cm) baking dish, layer half of the potatoes. Top with half of the leeks and half of the cheese. Repeat with remaining potatoes, leeks, and cheese.

Pro tip: Overlap potato slices for a more cohesive texture.

Pour Over Cream Mixture

Carefully pour the warm cream mixture over the layered potatoes and leeks.

Pro tip: Pour slowly to ensure even distribution.

Bake the Gratin

Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.

Pro tip: Check doneness with a fork; it should easily pierce the potatoes.

Rest Before Serving

Allow the gratin to rest for 10 minutes before serving. This helps the layers set.

💡

Tips & Tricks

Use a mandoline for evenly sliced potatoes.
Substitute heavy cream with a mix of milk and cream for a lighter option.
Ensure leeks are thoroughly washed to remove all grit.
Fresh thyme enhances the flavour more than dried.

Frequently Asked Questions

Can I make the gratin ahead of time?

Yes, you can prepare the gratin up to the baking stage and refrigerate for up to 24 hours before baking.

How do I clean leeks properly?

Slice them and rinse thoroughly in cold water to remove any grit.

What is the best type of potato for gratin?

Russet potatoes are ideal due to their starchy texture, which helps thicken the dish.

Can I use dried thyme instead of fresh?

Yes, but use half the amount as dried thyme is more potent.

Is it necessary to use Gruyère cheese?

While Gruyère is traditional, you can substitute with other melting cheeses like Swiss or cheddar.

How long should the gratin rest before serving?

Allow the gratin to rest for about 10 minutes before serving to let the layers set.

Serving Suggestions

Serve this gratin alongside roasted chicken or grilled meats for a complete meal. It's also delightful with a simple green salad for a light yet satisfying lunch. To make ahead, prepare the gratin up to the baking stage, cover, and refrigerate for up to 24 hours. Reheat in the oven until warmed through. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

350

Calories

10g

Protein

18g

Fat

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