Potato Leek Gratin – The Almond Eater

April 11, 2024

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This Potato Leek Gratin is a creamy and comfy aspect dish you’ll need at each weeknight dinner. With layers of buttery potatoes, tender leeks, and a ridiculously scrumptious cheese sauce in each chunk, it’s utterly irresistible!

a serving of potato leek gratin on a plate with a fork

Whether or not you’re planning an extravagant vacation meal or an off-the-cuff weeknight dinner, this Potato Leek Gratin must be on the menu. It’s a very crowd-pleasing aspect dish with layers of savory and tacky flavors in each chunk! Better of all, the components are pleasant to your pockets however nonetheless yield restaurant-quality outcomes.

Identical to my vegan cauliflower gratin, this au gratin aspect dish drowns contemporary veggies (leeks and potatoes) in a luscious cheese sauce earlier than it’s baked within the oven. The consequence? Creamy bites of pillow-soft potatoes and subtly candy leeks you possibly can pair with countless essential dishes.

Recipe options

This potato and leek gratin is a filling consolation meals that bakes tender Yukon gold potatoes and savory leeks in a wealthy and creamy sauce.
Who can resist golden, effervescent cheese on high and buttery potatoes under? Not me! This dish is a crowd-pleaser wherever and everytime you serve it.
Get pleasure from it as a comforting aspect dish or as a creamy essential dish!

Substances

Yukon gold potatoes – These are my go-to potatoes for au gratin aspect dishes as a result of they at all times transform completely tender and buttery whereas nonetheless holding their form. When you can’t discover Yukon gold’s, use Russet potatoes as an alternative.

Leeks – Leeks are a part of the onion household, however they aren’t as strongly flavored as white or crimson onions. As a substitute, they’re delicate and candy, just like inexperienced onions.

Herbs and seasonings – I seasoned the leeks, potatoes, and cream sauce with salt, freshly floor black pepper, contemporary thyme sprigs, and a bay leaf. Be at liberty to experiment with extra herbs and seasonings, like contemporary rosemary, paprika, or contemporary dill.

Milk and cream – These are used as the bottom of the cheese sauce. Collectively, they make each chunk extremely luscious and wealthy! You possibly can strive utilizing solely milk right here, however the sauce received’t be as thick, doubtlessly making the gratin free and extra liquid-y.

Dijon mustard – Simply 1 teaspoon helps emulsify the sauce and offers it a tangy and sharp chunk.

Cheese – I used each Gruyère and Parmesan within the cheese sauce, so there’s no scarcity of tacky taste!

Chives – Contemporary chopped chives on high add a refreshing onion-y taste, complementing the leeks completely.

Directions

Step 1: Slice and prepare the potatoes. Slice the peeled potatoes, then toss them in a bowl with the salt and black pepper. Organize the slices in a single layer on the underside of a ready casserole dish. Proceed layering till you run out of potatoes.

sliced potatoes in a glass bowl with salt and pepper on top

Step 2: Cook dinner the leeks. Soften the butter in a skillet over medium warmth. Add the leeks, salt, pepper, and thyme, then prepare dinner till the leeks have softened. Discard the thyme sprigs and spoon the leeks over the potatoes.

Step 3: Make the sauce. Add the milk, heavy cream, garlic, mustard, and bay leaf to the now-empty skillet. Simmer the sauce till it thickens barely, then discard the bay leaf.

Step 4: Bake. Pour the sauce over the potatoes and leeks, then high with each sorts of cheese. Cowl the dish with foil and bake till the highest layer of cheese is golden brown and bubbly. Set it apart to chill earlier than garnishing the dish with contemporary chives. Get pleasure from!

2 images: the left image shows potato leek gratin with grated cheese on top and the right image shows the potato leek gratin baked and out of the oven

Suggestions and FAQs

For probably the most even potato slices, slice the potatoes with a mandoline or a pointy chef’s knife.
For cheesier bites, sprinkle shredded Gruyère and/or Parmesan cheese in between every layer of potatoes.
Attempt to keep away from lowered or low-fat dairy choices for this recipe. Full-fat is the way in which to go as a result of it’s probably the most wealthy and flavorful!

Tip

All the time wash the leeks nicely earlier than cooking! After they’re sliced, dump them right into a bowl of water and transfer them round to loosen any grime or particles. Drain and pat them dry with a paper towel, then prepare dinner as regular.

Variations

Add extra veggies – Like spinach, sliced candy potatoes, or chopped broccoli.
When you can’t discover leeks – Make this with scallions, shallots, chives, or candy onions as an alternative.
Use a distinct form of cheese – Swap the gruyère with Comté, Fontina, cheddar, or Swiss cheese as an alternative.
High with breadcrumbs – For that good golden and crunchy end, high the leek and potato bake with about 1 cup of buttered breadcrumbs over the last quarter-hour of baking.

Serving ideas

If you wish to flip this casserole right into a full-blown meal, I like to recommend serving it on the aspect of your favourite proteins. It pairs nicely with easy baked salmon fillets or Mediterranean cod. For heartier appetites, serve it subsequent to those pan-seared rooster breasts, pot roast, or creamy garlic rooster.

For a well-rounded dinner, pair the potato and leek bake together with your favourite proteins and some easy aspect dishes, like garlic bread, asparagus soup, and garlic broccoli steaks.

Want to make use of up the leftovers? Attempt folding a scoop into an egg white frittata or warmth it up and revel in it with traditional scrambled eggs!

What does “au gratin” imply?

“Au gratin” interprets to “by grating” or typically “with a crust” in French. An au gratin dish is historically topped with a golden layer of cheese and/or breadcrumbs. Potatoes au gratin, for instance, is a traditional dish that tops thinly sliced potatoes with a creamy cheese sauce.

Do you must peel the potatoes?

No, not when you don’t need to. I just like the extra uniform look of the potato rounds with out the pores and skin, however it can save you a little bit of time on prep and cleanup by leaving the skins on.

Storage

Fridge: As soon as the leftovers are cooled to room temperature, switch them to an hermetic container and retailer them within the fridge for as much as 3 days.

Freezer: I don’t advocate freezing the leftovers as a result of the sauce is so dairy-heavy. After thawing, you’ll seemingly see lots of separation, and the feel received’t be as wealthy and creamy.

potato leek gratin in a casserole dish with a piece taken out

Extra casserole recipes

When you made this potato leek gratin recipe, remember to depart a remark and star score under. Thanks!