Leek and Potato Gratin
Experience the ultimate comfort food with this indulgent Leek and Potato Gratin, a creamy, cheesy baked dish that’s perfect for any occasion. Thinly sliced potatoes and tender sautéed leeks are layered with a luxurious blend of heavy cream, milk, and Gruyère cheese, then baked to golden, bubbly perfection. Infused with garlic, thyme, and a hint of nutmeg, this gratin delivers a beautifully balanced flavor profile that’s both savory and aromatic. Ideal as a hearty side dish or a satisfying vegetarian main, this recipe is as elegant as it is simple, with minimal prep and maximum flavor. Whether you’re hosting a dinner party or cozying up for a weekday meal, this leek and potato gratin is sure to impress.
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Recipe Information
Ingredients
- 3 large Leeks
- 800 grams Potatoes
- 300 ml Heavy cream
- 150 ml Milk
- 150 grams Gruyère cheese, grated
- 30 grams Unsalted butter
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg, freshly grated (optional)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 190°C (375°F). Grease a baking dish (approximately 8x12 inches) with a little butter or olive oil.
Trim the leeks, then slice them in half lengthwise and rinse under cold water to remove any grit. Slice them thinly into half-moons.
Peel the potatoes and slice them into thin rounds, about 2-3mm thick. A mandoline works well for this if you have one.
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and sauté for 6-8 minutes, until softened but not browned. Add the minced garlic and thyme, cooking for another 1-2 minutes. Season with a pinch of salt and set aside.
In a medium saucepan, combine the heavy cream, milk, 1 teaspoon of salt, black pepper, and nutmeg (if using). Warm gently over low heat but avoid boiling.
Begin assembling the gratin by layering half of the sliced potatoes in the bottom of the greased baking dish, slightly overlapping them like shingles.
Spread half of the sautéed leek mixture evenly over the potato layer.
Pour half of the cream mixture over the top, ensuring the potatoes are evenly coated.
Repeat with the remaining potatoes, leeks, and cream mixture to create a second layer.
Sprinkle the grated Gruyère cheese evenly over the top of the gratin.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and bubbling, and the potatoes are tender when pierced with a knife.
Allow the gratin to rest for 10 minutes before serving. This will help the layers set and make it easier to slice.
Nutrition Facts
Calories |
3077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 35.4 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2134 mg | 164% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5604 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
