Creamy Leek and Potato Gratin

Name: Creamy Leek and Potato Gratin
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6-8 side servings
Cuisine: Deutsch
Ingredients: 1 kg potatoes (e.g., Russet or Yukon Gold), peeled and thinly sliced (about 3mm); 3 large leeks, white and light green parts only, thinly sliced and thoroughly washed; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 500ml milk (whole milk recommended); 150g Gruyère cheese (or sharp cheddar), grated, divided; 0.5 tsp ground nutmeg; to taste Salt and freshly ground black pepper

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This decadent gratin combines the earthy sweetness of leeks with the comforting starchiness of potatoes, all enveloped in a luscious, cheesy cream sauce. Thinly sliced vegetables are artfully arranged and baked until tender, with a beautifully golden-brown, bubbly top. It's a perfect hearty side for a roast or a satisfying vegetarian main with a fresh salad.

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Prep Time25 min

Cook Time75 min

Servings6-8 side servings

DifficultyMedium

Equipment

Baking DishSaucepanWhiskMandoline (optional)Cutting BoardKnife

Ingredients

1 kg potatoes (e.g., Russet or Yukon Gold), peeled and thinly sliced (about 3mm)3 large leeks, white and light green parts only, thinly sliced and thoroughly washed2 tbsp unsalted butter2 tbsp all-purpose flour500ml milk (whole milk recommended)150g Gruyère cheese (or sharp cheddar), grated, divided0.5 tsp ground nutmegto taste Salt and freshly ground black pepper

Instructions

1
Prepare vegetables: Preheat oven to 190°C (375°F). Grease a 2-liter (approx. 9x13 inch) baking dish. Thinly slice potatoes and leeks. Rinsing leeks thoroughly is crucial to remove any grit.
2
Make béchamel sauce: In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, until the sauce coats the back of a spoon.
3
Season sauce: Remove the béchamel from heat. Stir in half of the grated Gruyère cheese, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
4
Layer the gratin: Arrange a layer of half the sliced potatoes in the prepared baking dish. Top with half of the sliced leeks. Pour half of the béchamel sauce over the leeks and potatoes. Repeat with the remaining potatoes, leeks, and sauce.
5
Bake: Sprinkle the remaining grated Gruyère cheese evenly over the top layer. Cover the baking dish loosely with foil and bake for 45 minutes.
6
Finish baking: Remove the foil and continue to bake for another 20-30 minutes, or until the potatoes are tender (test with a knife) and the top is golden brown and bubbly. Let rest for 10 minutes before serving.

Nutrition

Calories320 kcal

Protein12g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use a different type of cheese?

Yes, while Gruyère offers a wonderful nutty flavor, you can use other melting cheeses like sharp cheddar, Emmental, or a blend of cheeses. Parmesan can also be added for extra flavor.

How can I ensure the potatoes cook evenly?

Slicing the potatoes to a consistent, thin thickness (around 3mm) is key. A mandoline slicer makes this task much easier and ensures even cooking. Covering the gratin for the initial bake also helps steam the potatoes tender.

Can I add other vegetables?

Absolutely! Sliced carrots, parsnips, or even spinach (sautéed and squeezed dry) could be layered in for added flavor and nutrition. Just ensure they are thinly sliced to cook at the same rate as the potatoes.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.