Potato Leek Gratin
Elevate your side dish game with this creamy, savory Potato Leek Gratin, a hearty blend of thinly sliced Yukon Gold potatoes, tender sautéed leeks, and a luscious garlic-infused cheese sauce made with Gruyère and Parmesan. This golden, bubbly casserole is layered to perfection, capturing the comforting essence of classic gratins while adding a subtle sweetness from the leeks. Ideal for holiday gatherings or an indulgent weeknight dinner, this recipe combines everyday ingredients with elevated flavors. With a crispy, golden crust and a rich, velvety interior, this easy-to-follow gratin is baked to perfection in under an hour and is guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 whole Leeks (white and light green parts only)
- 3 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional)
- 1 teaspoons Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Peel the Yukon Gold potatoes and slice them into thin rounds about 1/8-inch thick using a sharp knife or a mandoline slicer.
Clean the leeks by cutting off the root end and dark green tops. Slice them in half lengthwise, then slice them crosswise into 1/4-inch half-moons. Rinse them thoroughly in cold water to remove any sand or dirt, then pat them dry.
In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the leeks with a pinch of salt until soft and translucent, about 5-7 minutes. Remove from heat and set aside.
Mince the garlic cloves. In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the whole milk and heavy cream, cooking until the mixture thickens and begins to simmer. Stir frequently to avoid lumps.
Remove the saucepan from the heat and stir in 1 cup of Gruyère cheese, 1/4 cup of Parmesan cheese, salt, black pepper, and nutmeg (if using) until smooth.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Layer half of the potato slices evenly in the dish, slightly overlapping them. Sprinkle half of the sautéed leeks over the potatoes and drizzle with half of the remaining cheese sauce.
Repeat the layers with the remaining potatoes, leeks, and cheese sauce.
Sprinkle the top with the remaining 1/2 cup of Gruyère cheese and 1/4 cup of Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a knife.
Let the gratin cool for about 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.8 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 540 mg | 42% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 788 mg | 17% | |
*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.
