Potato And Leek Gratin Recipe

Name: Potato And Leek Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter plus more for greasing the pan; 2 leeks large, trimmed and halved lengthwise; 1 1/2 pounds yukon gold potatoes peeled; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 thyme sprigs; 1 cup heavy cream; 1 garlic clove finely chopped; 1 bay leaf; 1/4 teaspoon ground nutmeg freshly; 3/4 cup gruyere cheese grated.

Servings: persons

2 tablespoons unsalted butter plus more for greasing the pan
2 leeks large, trimmed and halved lengthwise
1 1/2 pounds yukon gold potatoes peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 thyme sprigs
1 cup heavy cream
1 garlic clove finely chopped
1 bay leaf
1/4 teaspoon ground nutmeg freshly
3/4 cup gruyere cheese grated.

1
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks and slice thinly crosswise.
2
Using a mandoline (or knife), slice the potatoes into 1/8-inch thick rounds. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
3
Melt 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, about 5 minutes. Discard thyme and place the leeks over the potatoes.
4
Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
5
Pour the cream over the leeks and potatoes and top with the Gruyere. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter plus more for greasing the pan, 2 leeks large, trimmed and halved lengthwise, 1 1/2 pounds yukon gold potatoes peeled, 1 teaspoon kosher salt, and more.

Yes, Potato And Leek Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato And Leek Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions