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Potato Leek Gratin: The Ultimate Comfort Dish

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Potato Leek Gratin: The Ultimate Comfort Dish
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Have you ever walked through your front door after a long, chilly day and craved something warm, creamy, and utterly satisfying? That’s exactly when this Potato Leek Gratin becomes your perfect culinary companion. As the aroma of caramelized leeks and bubbling Gruyere fills your kitchen, you’ll know you’ve made the right choice for dinner tonight.

This Potato Leek Gratin transforms simple, everyday ingredients into something truly magical. Layers of thinly sliced potatoes meld with sweet, tender leeks in a bath of silky cream, all topped with a golden crust of melted cheese. The combination creates a dish that’s simultaneously rustic and elegant – perfect for both weeknight family meals and special occasions when you want to impress without spending hours in the kitchen.

What makes this recipe stand out is the balance of flavors – the earthy potatoes, the subtle sweetness of leeks, and the nutty richness of Gruyere cheese create a harmony that will keep everyone coming back for seconds. Whether you’re new to making Potato Leek Gratin or looking to perfect your technique, this foolproof recipe will guide you to delicious results every time.

Why You’ll Love This Potato Leek Gratin

  • ✅ The creamy Potato Leek Gratin with cheese creates the perfect balance of comfort and sophistication
  • ✅ This classic Potato Leek Gratin oven-baked recipe requires minimal active preparation time
  • ✅ The best Potato Leek Gratin for cold weather – it warms from the inside out
  • ✅ This simple Potato Leek Gratin for beginners looks impressive but is nearly foolproof
  • ✅ This vegetarian Potato Leek Gratin side dish complements almost any main course
  • ✅ Easily adaptable for a gluten-free Potato Leek Gratin without sacrificing flavor
  • ✅ The crispy topping on this Potato Leek Gratin provides the perfect textural contrast

Ingredients for Potato Leek Gratin

To make this delicious Potato Leek Gratin, gather these simple ingredients:

  • 2 medium leeks (white and light green parts only)
  • 1 garlic clove, minced
  • 1 splash vermouth or dry white wine (about 2 tablespoons)
  • 2 to 2½ pounds boiling potatoes (approximately 6-7 medium Yukon Gold potatoes)
  • 1 to 1¼ cups grated Gruyere cheese
  • 1¼ cups heavy cream
  • 2-3 tablespoons unsalted butter
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4-5 extra shavings of Gruyere for the topping

Ingredient Notes:

  • For a lighter version, substitute half the heavy cream with whole milk or half-and-half
  • Yukon Gold potatoes are recommended for their buttery flavor and creamy texture, but russets work well too
  • If Gruyere isn’t available, Emmental, Comté, or even a good Swiss cheese can work as alternatives

How to Make Potato Leek Gratin – Step by Step

  1. Trim the dark green parts and roots from the leeks
  2. Slice leeks in half lengthwise, then rinse thoroughly under cold water to remove any grit
  3. Slice the clean leeks into thin half-moons (about ¼-inch thick)
  4. Melt 2 tablespoons of butter in a small sauté pan over medium heat
  5. Add the leeks and cook until soft and translucent, about 5-7 minutes
  6. Add minced garlic and cook for another 30 seconds until fragrant
  7. Pour in the splash of vermouth or white wine and let it reduce for about 1 minute
  8. Season with a pinch of salt and pepper, then remove from heat and set aside
  9. Preheat your oven to 375°F (190°C)
  10. Lightly butter a 10-inch long, 2-inch deep baking dish
  11. Wash and peel the potatoes (though you can leave peels on if using Yukon Gold for extra texture)
  12. Using a sharp knife or mandoline, slice potatoes into thin rounds (about ⅛-inch thick)
  13. Place potato slices in a bowl of cold water to prevent browning while you finish preparations
  14. Drain potato slices and pat dry with a clean kitchen towel
  15. Arrange a layer of potato slices in the bottom of the buttered baking dish, slightly overlapping them
  16. Sprinkle with a small amount of salt and pepper
  17. Spread about a third of the cooked leeks over the potatoes
  18. Sprinkle about ¼ cup of the grated Gruyere over the leeks
  19. Continue layering: potatoes, salt and pepper, leeks, and cheese, creating 3-4 layers
  20. Pour the heavy cream evenly over the entire dish
  21. Finish with a final layer of grated Gruyere and a few elegant cheese shavings on top
  22. Dot the surface with small pieces of the remaining butter
  23. Cover the baking dish with aluminum foil
  24. Bake covered for 40 minutes
  25. Remove the foil and continue baking for another 20-25 minutes, until the top is golden brown and bubbly
  26. Test the potatoes with a fork to ensure they’re tender
  27. Allow to rest for 10-15 minutes before serving (this helps the layers set)
Potato Leek Gratin: The Ultimate Comfort Dish
Potato Leek Gratin: The Ultimate Comfort Dish

Pro Tips for Making the Best Potato Leek Gratin

  • Slice uniformly: Keep your potato slices consistent in thickness for even cooking
  • Don’t rush the leeks: Cooking them slowly develops their sweet flavor – avoid browning them
  • Layer thoughtfully: Each layer should be thin enough that the cream can penetrate
  • Season each layer: Adding salt and pepper between layers ensures flavor throughout the dish
  • Cover, then uncover: This technique allows the potatoes to cook through first, then develop a golden top
  • Make ahead: This Potato Leek Gratin can be assembled up to 24 hours in advance and refrigerated before baking
  • Rest before serving: Allowing the gratin to rest helps the layers set and flavors meld

Best Ways to Serve Potato Leek Gratin

This versatile Potato Leek Gratin works beautifully as both a side dish and a main course:

As a Side Dish:

  • Pair with a simple roasted chicken or beef tenderloin
  • Serve alongside a crisp green salad with a bright vinaigrette
  • Complement with steamed green vegetables like asparagus or broccoli

As a Main Course:

This Potato Leek Gratin is perfect for holiday gatherings, Sunday family dinners, or any occasion that calls for comforting, elegant food.

Nutritional Information for Potato Leek Gratin

Per serving (based on 6 servings):

  • Calories: 385 kcal
  • Carbohydrates: 30g
  • Protein: 10g
  • Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 90mg
  • Sodium: 290mg
  • Potassium: 680mg
  • Fiber: 3g
  • Sugar: 3g
  • Calcium: 280mg

Storage & Leftovers

This Potato Leek Gratin stores beautifully, making it perfect for meal prep:

  • Refrigeration: Store leftover Potato Leek Gratin in an airtight container for up to 3-4 days.
  • Freezing: While cream-based dishes aren’t ideal for freezing, you can freeze this gratin for up to 1 month. Wrap portions tightly in plastic wrap, then foil.
  • Reheating: For the best texture, reheat in a 350°F oven until warmed through (about 15-20 minutes). Cover with foil to prevent over-browning. Microwave reheating works in a pinch but may affect the texture.

Frequently Asked Questions About Potato Leek Gratin

How do you make Potato Leek Gratin?

To make Potato Leek Gratin, layer thinly sliced potatoes with sautéed leeks, cheese, and seasonings in a buttered baking dish. Pour heavy cream over the layers, top with more cheese, and bake covered at 375°F for 40 minutes, then uncovered for 20-25 more minutes until golden and bubbly.

What is the best cheese for Potato Leek Gratin?

Gruyere cheese is traditional and ideal for Potato Leek Gratin due to its nutty flavor and excellent melting properties. Good alternatives include Comté, Emmental, or a quality Swiss cheese. For a different flavor profile, you can also try a combination of Gruyere and Parmesan.

Can you use different types of potatoes in Potato Leek Gratin?

Yes, you can use different potatoes in Potato Leek Gratin. Yukon Gold provides a buttery, creamy texture, while russets give a fluffier result. Red potatoes hold their shape well but absorb less cream. Waxy potatoes may require longer cooking time than starchy varieties.

How do you store leftover Potato Leek Gratin?

Store leftover Potato Leek Gratin in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven until warmed through (15-20 minutes) for best results. You can freeze portions for up to one month, though the texture may change slightly upon thawing.

Conclusion

This Potato Leek Gratin is more than just a recipe – it’s a celebration of simple, quality ingredients transformed into something extraordinary. The combination of creamy potatoes, sweet leeks, and nutty Gruyere creates a dish that’s both comforting and sophisticated, perfect for everyday dinners or special occasions.

What makes this Potato Leek Gratin truly special is its versatility and timeless appeal. It’s a dish that feels equally at home alongside a holiday roast or as the star of a simple weeknight meal. The layers of flavor build with each bite, creating a satisfying experience that will have everyone at your table asking for the recipe.

Have you tried making this Potato Leek Gratin? Share your experience in the comments below! Did you add any special touches or serve it with a particular main dish? We’d love to hear how you made this classic recipe your own.

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Description

This Potato Leek Gratin is a comforting and elegant dish featuring layers of thinly sliced potatoes, sautéed leeks, and Gruyere cheese baked in a creamy sauce. It’s perfect for both weeknight dinners and special occasions.



  1. Trim the dark green parts and roots from the leeks. Slice leeks in half lengthwise, then rinse thoroughly under cold water to remove any grit. Slice the clean leeks into thin half-moons (about ¼-inch thick).
  2. Melt 2 tablespoons of butter in a small sauté pan over medium heat. Add the leeks and cook until soft and translucent, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Pour in the splash of vermouth or white wine and let it reduce for about 1 minute. Season with a pinch of salt and pepper, then remove from heat and set aside.
  3. Preheat your oven to 375°F (190°C). Lightly butter a 10-inch long, 2-inch deep baking dish. Wash and peel the potatoes (though you can leave peels on if using Yukon Gold for extra texture). Using a sharp knife or mandoline, slice potatoes into thin rounds (about ⅛-inch thick). Place potato slices in a bowl of cold water to prevent browning while you finish preparations.
  4. Drain potato slices and pat dry with a clean kitchen towel. Arrange a layer of potato slices in the bottom of the buttered baking dish, slightly overlapping them. Sprinkle with a small amount of salt and pepper. Spread about a third of the cooked leeks over the potatoes. Sprinkle about ¼ cup of the grated Gruyere over the leeks. Continue layering: potatoes, salt and pepper, leeks, and cheese, creating 3-4 layers. Pour the heavy cream evenly over the entire dish. Finish with a final layer of grated Gruyere and a few elegant cheese shavings on top. Dot the surface with small pieces of the remaining butter.
  5. Cover the baking dish with aluminum foil. Bake covered for 40 minutes. Remove the foil and continue baking for another 20-25 minutes, until the top is golden brown and bubbly. Test the potatoes with a fork to ensure they’re tender. Allow to rest for 10-15 minutes before serving (this helps the layers set).

Notes

  • For a lighter version, substitute half the heavy cream with whole milk or half-and-half.
  • If Gruyere isn’t available, Emmental, Comté, or even a good Swiss cheese can work as alternatives.
  • Store leftover Potato Leek Gratin in an airtight container in the refrigerator for 3-4 days.

  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 385
  • Sugar: 3
  • Sodium: 290
  • Fat: 26
  • Saturated Fat: 16
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 10
  • Cholesterol: 90

Keywords: potato leek gratin, cheesy potato bake, french side dish, vegetarian potato recipe, creamy potato gratin

pinpanpro

Hi, I’m Angela

I'm the heart and soul behind this blog, inspired by cherished moments in my grandma’s kitchen. There, with just a few simple ingredients and a whole lot of love, magic was always on the menu. My goal is to share recipes that bring that same warmth, joy, and rich flavor to your table. Let’s make something delicious together!

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