Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!

press 'enter' to search

LEEK AND POTATO GRATIN

Introduction & method

This delicious potato and leek gratin is perfect either as a vegetarian main course or as a side dish. If you're bored of mash, chips or roasties, have a go at this.

Leek and Potato Gratin Recipe

Prep the Leek


Trim the outer leaf of the leek, tidy up the top and bottom and thinly slice it. Melt together some oil and butter in a frying pan and sauté the leek on medium heat for about 5 minutes - you want to soften it but don't brown it. Add the minced garlic for the last minute. Set aside and allow to cool.

Prep the Potatoes


Peel and thinly slice the potatoes - they need to be 3-4mm (just under a quarter of an inch). A mandolin is the best thing to achieve even slices. Bring a pan of salted water to the boil and pop the potatoes in for 5 minutes. Remove, drain and allow to cool.

Assemble and Bake the Gratin


Heat the oven to 160°C (fan), 180°C (conventional), gas 4. Grease the inside of a casserole dish with butter. Spread a layer of potatoes in the bottom (about one-third of the slices), overlapping them slightly so there's a bit of air underneath them. Season with salt and pepper. Mix the leeks with the milk and cream and pour half of the leeks over the potatoes. Arrange a second layer of potatoes over this, then season it and spread the remaining leeks (but not the liquid) over it. Arrange the final third of the potatoes on top, pour the last of the milk/cream over it, and cover with a layer of grated cheese. Put a lid on the casserole and bake for 20 minutes, then remove the lid and cook for another 20-30 minutes until the cheese is golden brown and the potatoes are tender.



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Leek and Potato Gratin on YouTube.

 
Show some love: share this page

Ingredients & Info



•  500 grams potatoes (about 3 medium size)
•  1 large leek
•  250 ml milk
•  250 ml double (heavy) cream
•  3 cloves garlic
•  1 tsp oregano
•  75 grams mature cheddar (grated)

PLUS

Oil and butter for sautéeing


UNITS:
Metric
Imperial
US (cups, sticks, etc)

Serves 4 -6
Prep time: 10 minutes.
Cooking time: 50 minutes.
Total time: 1 hour.

Watch the video on YouTube