Potato and Leek Gratin

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Potato and Leek Gratin

A gorgeously indulgent side dish, this cheesy potato and leek gratin contains thinly sliced potatoes baked in a creamy, cheesy leek bath for pure decadence.

Serves 4-6

Time 1 hour 5 minutes

Ingredients

  • 1 large leek
  • 4 large potatoes, peeled and thinly sliced
  • 2 cloves of garlic, minced
  • 60ml white wine
  • 250ml double cream
  • 75g grated extra mature cheddar cheese
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 knob of butter

Method:

  1. Preheat your oven to 190C.
  2. Peel your potatoes and slice them into thin slices with either a mandolin or a knife and chopping board. Get them as thin as possible (0.5cm)
  3. Wash your leek and halve it lengthways, cutting off the ends. Slice thinly and add to a pan with your butter.
  4. Sauté the leeks for 3-4 minutes until softened, then add your minced grated and cook for another minute.
  5. Add the wine to the pan, followed by the cream and then the spices. Stir everything together and allow to simmer for 3-4 minutes or until the cream thickens.
  6. Tip in 3/4 of your grated cheese and stir it into the sauce. Remove the pan from the heat.
  7. Line your baking dish with a spoonful of the creamy leek mixture, then place your thinly sliced potatoes around the dish. Stacking them upright as pictured will get you maximum crispiness!
  8. Pour the rest of the creamy leeks over the potatoes, using your spatula to help the cream and leeks get between the gaps in the potatoes to fully cover them.
  9. Scatter over the remaining cheese, and then cover the dish with foil.
  10. Bake for 30 minutes, then remove the foil and bake for another 20 minutes until the top is golden and crunchy.

Notes:

Get the potatoes sliced as thin as possible to maximum crispiness, and ensure they are even sizes so that they cook at the same time in the oven.

I find this dish most aesthetic when the potatoes are stacked upright, but you could also toss the potatoes in the creamy leek sauce and then pour the whole thing into your dish however the potatoes fall – they’ll taste the same!

This dish does reheat beautifully. Just cover with foil to avoid the top burning and bake for 30 minutes or until the dish has warmed through.

Recipe from By the forkful