This Leek and Potato Gratin Recipe is fresh, creamy, cheesy, and the perfect side dish that everyone will love!
This leek and potato gratin is a dish that combines the mild, slightly sweet flavor of leeks, with the starchy, earthy flavor of potatoes. All combined with a cream sauce and topped with two different cheese flavor profiles to create an exquisite side dish!
I serve this dish on weeknights for my family and on holidays alongside my Blackberry Dijon Ham, or Rotisserie Chicken.
Table of Contents
Recipe Ingredients
Leek: Similar to a green onion but their flavor isn’t as pungent, it is milder, which makes for the perfect ingredient to tie everything in this dish together!
Cheddar Cheese & Parmesan Cheese: Because two cheeses are better than one! Plus, I love the balance of the sharpness of the parmesan and mild flavor from the cheddar. However, if you’re not a fan of parmesan cheese you can use Colby jack instead which is the second cheese I use in my Au Gratin Potatoes.
For full list of ingredients and amounts see the recipe card below.
How to Make Leek and Potato Gratin
Step 1: Preheat your oven to 375 degrees Fahrenheit. Lightly butter a 9″ pie dish, 9×9″ square baking pan, or a medium size gratin dish, set aside.
Step 2: In a large non-stick skillet over medium heat, melt butter, then add leeks. Sauté until soft and tender.
Step 3: Then add garlic and cook until fragrant (taking care to not let either brown).
Step 4: Add cream, whole milk, salt, pepper and paprika.
Step 5: 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.
Step 6: Combine the cheeses in a small bowl.
Step 7: Transfer ⅓ of the potato slices to the prepared baking dish, sprinkle with ⅓ of the cheese mixture, pour in ⅓ of the cream mixture in between each layer (over the cheese). Repeat two more times.
Step 8: Place in the oven and bake for 45-55 minutes or until the potatoes are tender and the top is golden brown.
Step 9: Remove from the oven and allow to cool for 15 minutes before garnishing with a pinch or two of paprika and chopped chives and enjoy!
Expert Tips
Clean Your Leek! To clean it, slice the leek down to the root, then rotate it so that the cut is even with your cutting board and cut the leek again. That will leave you with 4 even sections. Now that the leek is nice and open you can run it under cold water to remove an grit or dirt that’s trapped deep down in there.
FAQs
Gratin typically refers to a dish with a crispy, browned top (often from cheese or breadcrumbs), while a casserole is a broader term for any baked dish that’s cooked slowly in the oven.
Of course! You can prepare it and then refrigerate it before baking. Then when you are ready to serve bake it in the oven until the top is a beautiful golden brown.
Storage and Reheating
You can store this recipe in an airtight container in your fridge for 3-4 days.
To reheat this recipe you can bake in the oven at 350 degrees Fahrenheit until everything has warmed through. Or you can heat up a serving in your microwave until everything has warmed through.
More Savory Potato Recipes
Leek and Potato Gratin Recipe
Ingredients
- 2 Tbsp butter
- 1 large leek (white and light green parts only) - thinly sliced
- 1 clove garlic - minced
- 1/2 cup heavy cream
- 3/4 cup whole milk
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 3 large russet potatoes - peeled and thinly sliced
- 1 1/2 tsp fresh thyme
- 1/2 cup cheddar cheese - grated
- 1/4 cup parmesan cheese - shaved
Garnishes
- chopped chives
- pinch or two of paprika
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly butter a 9-inch pie dish, 9×9 inch square baking pan, or a medium size gratin dish, set aside.
- In a large non-stick skillet over medium heat, melt butter, then add leeks. Sauté 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. Then stir in thyme.
- Next, combine both cheeses in a small bowl.
- Transfer ⅓ of the potato slices to the prepared baking dish, sprinkle with ⅓ of the cheese mixture, pour in ⅓ of the cream mixture in between each layer (over the cheese). Repeat two more times.
- Place in oven and bake for 45-55 minutes or until the potatoes are tender and the top is golden brown.
- Remove from the oven and allow to cool for 15 minutes before garnishing with a pinch or two of paprika and chopped chives.
VIDEO
NOTES
Nutrition
Recipe source: Life Made Simple
Was able to make this with everything from my garden. It is delicious and a recipe I will use often!
The recipe looks delicious. Do you think it would work if I use half and half instead of heavy cream?
Yes, half and half will work.
Can I partially make this and finish cooking it in the oven the next day? Or would it be best to cook it all the night before and reheat it for dinner the following day?
I’ve made mine this evening for Christmas day lunch, am freezing it till then, and will microwave on the day.
Delicious and so much easier than making this the “traditional” way as you don’t need a low oven temperature so can put it in the oven at the same time as other things.
Gotta share that oven, right?
What does c. Mean in the ingredients?
cup or cups
How big is a cup? A drinking cup or measuring cup?
An 8 oz measuring cup.
What does a large potato weigh? Everyone has their own interpretation of large. Thanks
I wouldn’t know how much one weighs. I just compare to others in the bag. If they tend to be on the smaller side, you can use a couple more.