Potatoes with Leeks and Gruyere
Indulge in the ultimate comfort food with this Potatoes with Leeks and Gruyere recipe—a luxurious blend of creamy textures and savory flavors perfect for any occasion. Tender layers of thinly sliced Russet potatoes are paired with sautéed leeks, garlic, and a generous coating of nutty Gruyere cheese, all brought together with rich heavy cream and aromatic fresh thyme. Baked to golden, bubbling perfection, this dish offers a satisfying balance of creamy and slightly crispy textures. Whether served as a standout side dish or a hearty vegetarian main, this potato gratin is an elegant twist on classic comfort food. With easy preparation and a bake time that fills your kitchen with irresistible aromas, this recipe is guaranteed to become a favorite addition to your dinner table. Perfect for holidays, dinner parties, or cozy family meals!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Leeks
- 1.5 cups Gruyere cheese
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Fresh thyme
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Set aside in a bowl of cold water to prevent browning.
Trim the dark green tops and root ends off the leeks, leaving only the white and light green parts. Slice them in half lengthwise and rinse under cold water to remove any grit. Finely slice the leeks across the grain.
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped leeks and sauté for 5-7 minutes, until they are softened but not browned.
Mince the garlic and add it to the skillet with the leeks. Cook for an additional 1-2 minutes, stirring frequently. Remove from heat.
Grate the Gruyere cheese and set aside.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
Grease an 8x8-inch baking dish or similar-sized casserole dish. Layer one-third of the potatoes across the bottom of the dish, slightly overlapping the slices.
Season the first layer of potatoes with a pinch of salt, pepper, and thyme. Spread one-third of the leek mixture on top and sprinkle with one-third of the Gruyere cheese.
Repeat the layering process two more times, finishing with a generous layer of Gruyere cheese on the top.
Pour the heavy cream evenly over the entire dish, ensuring that it seeps down to the bottom.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and increase the oven temperature to 400°F (200°C). Bake for an additional 20 minutes, or until the top is golden brown and bubbling.
Let the dish rest for 10-15 minutes before serving. Garnish with extra fresh thyme, if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 714 mg | 55% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 949 mg | 20% | |
*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.
