This creamy, cheesy, leek, and potato gratin is the ultimate comfort food. This amazingly delicious side dish will complement any if not all, meals.
With a crispy top followed by tender melt-in-your-mouth creamy potatoes with a subtle hint of sweet leeks and garlic, your taste buds will be happy you made it. And if you are a potato side fan, you will love my Buttermilk Mashed Potatoes or Smashed Potatoes.
This is the perfect dish to prepare if you are starting your culinary journey. It requires only a few ingredients, and the oven does all the work for you. But the aroma that your kitchen will be wrapped in is out of this world. Please do not take my word for it; give it a try.
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Our family and friends have enjoyed this side dish for years, and I know you will do too.
In this Article
- Subscribe to Giangi's Kitchen!
- Potato Gratin
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious leek and potato gratin
- Pro Tips
- What dishes can you enjoy with this potato leek gratin?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this leek and potato gratin recipe, you may want to try my other recipes.
- Leek and Potato Gratin
Potato Gratin
Potatoes au gratin is a classic French dish that consists of thin layers of peeled potatoes, heavy cream, salt and pepper, and lots of cheese. This creates that wonderful golden crust that many of my guests seek after.
Au gratin is a French word that, translated into English, means “to grate.” When applied to recipes, it means that a dish is finished or sprinkled with cheese, breadcrumbs, or sometimes both and browned in the oven. As I have it here, I used the gruyere cheese to create that wonderful crust.
The crunchy top created with cheese and/or breadcrumbs is the classic and traditional way we prepare gratin in France. To make it even more French, we only use a handful of ingredients that do not overtake each other but complement each other.
Why you will love this recipe
Easy – This recipe is perfect for a beginner or a seasoned cook. Simple to assemble and fail-proof.
It feeds a large crowd – party perfect and stores well, and the leftovers are excellent.
It can be prepared beforehand – making it the perfect dish to bring to a Sunday brunch, pool party, holiday gathering, or barbeque.
These are simple ingredients – that you most likely already have in your pantry.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Leek – is similar to a green onion, but its flavor is milder. Discard the tough green top part and the hard-end core. Leeks tend to hold dirt between their many layers, so I highly recommend washing them thoroughly before using them in your recipes.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Garlic cloves – finely chopped and softened when cooking, adding another gentle layer of flavor. Do not add too much, as it will be too overpowering.
Fresh thyme – add a layer of seasoning and flavor to the heavy cream and potatoes. This can be optional if you do not have any on hand and do not want to return to the store.
Heavy cream – Do not dare substitute! The richness of the heavy cream not only cooks and infuses in the potatoes but gives you that fantastic creaminess when your dish is finished.
Potatoes – I used russet potatoes for this recipe, but feel free to use Yukon gold potatoes.
Gruyere cheese – The cheese of preference melts, and its saltiness gives out and infuses anything it touches. Emmenthal can be a substitute.
Salt and black pepper – the only seasoning you will need
Equipment Needed
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Mandoline – I have had mine since the beginning of my cooking journey, and I cannot live without it. I use it for almost everything, but mostly when I have to slice potatoes. The evenness of each slice makes for great, successful recipes.
Gratin dish or baking dish—I splurge on the oval gratin dish, and I have a few. After all, this is the only cooking pan that I ever allow at my table. Therefore, a beautiful ceramic or copper one, as I have here, is a must in your kitchen arsenal.
It's my favorite, and I have two that I use often. Perfect from oven to table.
Step by step on how to make this delicious leek and potato gratin
With all my recipes, please assemble all the ingredients before starting cooking and baking.
The preparation is quite simple. Remember that this is a creamy gratin; as such, it will need lots of seasoning, so be generous with the salt and pepper.
Start by
- Melt the butter in a large skillet—it will also have to hold the potatoes—and saute the leeks, garlic, and fresh thyme over medium-low until soft. Season with salt and pepper and cook, stirring occasionally, until the leeks are soft.
Meanwhile
- Peel and slice the potatoes into 1/8 of an inch using a mandoline. Grate the gruyere cheese.
- Add the cream to the leeks and season generously with salt and pepper. Reduce the heat and let the leeks and cream simmer for about four minutes.
- Remove the skillet from the heat, add the potato slices, and gently combine. You want all the slices to touch the cream mixture.
Assembling your gratin
- In a gratin dish, layer half the potato-leek mixture and sprinkle with half of the gruyere cheese. Pour the remaining half of the potatoes and top with the remaining cheese.
- Bake until done. My timing is a guide as every oven is different, but it should take 45 to one hour to bake until the top is golden brown.
- Test the potatoes with a sharp knife inserted in the middle of the dish to ensure no resistance.
- Let your gratin rest for about five minutes before serving.
Pro Tips
- I highly recommend using the mandoline. The even thickness of the potato slices creates a perfectly cooked gratin.
- It can be fully assembled and placed in the refrigerator until ready to bake. You can also bake it the day before or a few hours early and reheat it when ready to enjoy.
- This dish feeds quite a few people, so do not hesitate to cut the recipe in half.
- Something that I love to do is to cook it to individuals serving gratin dishes. This will be a dramatic table presentation and there will be no running to get the last bite 🙂
What dishes can you enjoy with this potato leek gratin?
Welcome to the most versatile side dish you will ever make! From seafood, pork, and chicken to pot roasts, this leek and potato gratin will shine bright on your table.
We love to pair it with Prime Rib Roast for a decadent family dinner or every holiday.
Roasted chicken is another great partner for this creamy potato side dish.
Served alongside Pork Marbella or Stuffed Pork Tenderloin.
To enjoy a traditional French dinner, pair it with Sole Meuniere as well as the Pan Seared Steak.
With summer just around the corner, this dish is perfect for all your barbeques and outdoor parties.
Storing and Reheating
Make ahead: It can be fully assembled and then placed in the refrigerator until ready to bake. You can also bake it the day before or a few hours early and reheat it when ready to enjoy. I loved it the day after as all the flavors settled, and the leek essence penetrated the potatoes.
Store: Once your leek gratin is thoroughly cooled, if you have a little left, place it in an airtight container and store it in the refrigerator for two days. If you have a lot left or are storing it overnight, cover it with aluminum foil and store it in your refrigerator.
Reheat: Return to room temperature and place the desired amount in the oven at 325 degrees F for about 30 minutes. I put the gratin dish in the oven while warming up, saving time. If your dish is still cold, there will not be too much shock with it or any dish you will use. Add more heavy cream if your dish is a bit on the dryer side.
Frequently Asked Questions
What makes a gratin a gratin?
A gratin is a baked dish topped with a crispy crust. It is traditionally made with buttery breadcrumbs or, as I have it here, gruyere cheese or any cheese. At times, you will need to place the gratin under the broiler to give it that brown, crispy crust.
Can you make gratin in advance?
Yes, you can make this or any gratin in advance. It can be fully assembled and then placed in the refrigerator until ready to bake. You can also bake it the day before or a few hours early and reheat it when ready to enjoy. I always loved it the day after as all the flavors settled and the leek essence penetrated the potatoes.
What cream to use for potato gratin?
Heavy cream creates the velvety sauce that makes this dish creamy. The urge to cut calories by using half and half or milk is to be abandoned as this is not one of those recipes where you can substitute, as you do need the heavy cream to thicken the sauce.
If you enjoy this leek and potato gratin recipe, you may want to try my other recipes.
Potato and Green Tomato Gratin
Leek and Potato Gratin
Ingredients
- 3 tablespoons unsalted butter
- 2 large leeks, dark leaves and root base removed, thinly sliced white and green parts
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh thyme, chopped
- 2 cups heavy cream
- 3 medium size potatoes , sliced thinly (⅕ of an inch)
- 1 cup Gruyere cheese, grated
- salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet or sauté pan over medium-low heat. Once melted, add the leeks, garlic and thyme and season with salt and pepper. Cook by stirring occasionally and until the leeks are soft about 8 to 10 minutes.
- Add the cream and bring to a boil. Season with salt and pepper, reduce the heat to a simmer, and let the leeks and cream cook for another 4 minutes.
- Remove from the heat and add the thin potato slices to the leeks. Toss gently to combine thoroughly.
- In a gratin dish, layer half of the potato-leek mixture and sprinkle with half of the gruyere cheese. Cover with the remaining half of the potatoes and top with the remaining gruyere cheese.
- Bake until the potatoes are very tender, and the cheese has melted and turned a golden brown, about 1 hour.
- Let the gratin rest for about 5 minutes before serving.
Equipment
Notes
- I highly recommend using the mandoline. The even thickness of the potato slices creates a perfectly cooked gratin.
- It can be fully assembled and placed in the refrigerator until ready to bake. You can also bake it the day before or a few hours early and reheat it when ready to enjoy.
- This dish feeds quite a few people, so do not hesitate to cut the recipe in half.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Dinners, Sides
- Cuisine: French
- Occasion: Easter, Father’s Day, Fourth of July
- Type: Affordable Gourmet
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