Leek and Potato Gratin
Prep time
Cook time
Total time
You're going to love this creamy, cheesy leek and potato gratin! It's got layers and layers of flavor!
Yield: 4-6 servings
  • 2 tbsp. butter
  • 1 large leek, thinly sliced (white and light green parts only)
  • 1 clove garlic, minced
  • ½ c. heavy cream
  • ¾ c. whole milk
  • 1½ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. paprika
  • 3 large Russet potatoes, peeled and thinly sliced
  • 1½ tsp. fresh thyme
  • ½ c. cheddar cheese, grated
  • ¼ c. parmesan cheese, shaved
  • Garnish:
  • chopped chives
  • pinch or two of paprika
  1. Preheat oven to 375 degrees. Lightly butter a 9" pie dish, 9x9" square baking pan, or a medium size gratin dish, set aside.
  2. In a large non-stick skillet over medium heat, melt butter, then add leeks. Saute until soft and tender, then add garlic and cook until fragrant (taking care to not let either brown). Add cream, whole milk, salt, pepper and paprika. Bring mixture to a simmer then add the sliced potatoes into the mixture. Allow the potatoes to cook for 5 minutes, then stir in thyme. Combine the cheese in a small bowl.
  3. Transfer ⅓ of the potato slices to the prepared baking dish, sprinkle with ⅓ of the cheese mixture and repeat, pouring some of the cream mixture in between each layer (over the cheese). Place in oven and bake for 45-55 minutes or until the potatoes are tender and the top is golden brown. Remove from oven and allow to cool for 15 minutes before garnishing with a pinch or two of paprika and chopped chives.
-This recipe can easily be doubled and baked in a 9x13" dish.

Recipe source: Life Made Simple
Recipe by Life Made Simple at https://lifemadesimplebakes.com/leek-and-potato-gratin/