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Leek and Potato Gratin Recipe

French · Side dish · 80 min total

A comforting French-inspired gratin with layers of tender leeks and potatoes baked in a creamy cheese sauce until golden and bubbly.

Ingredients

• 3 large leeks, white and light green parts only, sliced into 1/2-inch rounds
• 2 lbs Yukon Gold potatoes, peeled and thinly sliced (1/8-inch)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 1/2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add leeks and cook, stirring occasionally, until softened, about 8 minutes. Add garlic and cook 1 minute more.
3. Sprinkle flour over leeks and stir to coat. Cook for 1 minute. Gradually whisk in milk and cream. Bring to a simmer, stirring constantly, until thickened, about 3 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in 1 cup Gruyère until melted.
4. Layer half of the potato slices in the prepared dish, overlapping slightly. Pour half of the leek sauce over potatoes. Repeat with remaining potatoes and sauce. Sprinkle remaining 1/2 cup Gruyère and Parmesan on top.
5. Cover with foil and bake for 40 minutes. Remove foil and bake until potatoes are tender and top is golden brown, about 20 minutes more. Let rest 10 minutes before serving.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Gratin can be assembled a day ahead; refrigerate and add 10 minutes to baking time.
• Serve as a side with roasted chicken or steak.

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