Potato Leek Gratin

Potatoes and leeks are one of those combinations that are just meant to be, and this gratin recipe is the perfect way to enjoy them. Potato leek gratin
Yield 4-6 servings
Time 1½ hours
  • 9×12-in baking dish
  • sauce pan
  • wooden spoon
  • colander
  • large bowl
  • 3 T butter or olive oil
  • 4 cloves garlic
  • 1 Q milk (non-dairy ok, other than cashew milk, which thickens too much)
  • 1 bay leaf
  • 1 T fresh thyme or rosemary, minced
  • 3 pounds russet or Yukon Gold potatoes, peeled (optional) and thinly sliced
  • 2 large leeks, thinly sliced
  • salt
  • pepper
  • 1 t nutmeg
  • 1-2 c cheese (Gruyère, cheddar, or Swiss)
Directions Cut one clove of garlic in half and rub all over the baking dish, then coat the dish with 1 T of butter or oil

Slice all the garlic. Combine milk, herbs, garlic, potatoes, leeks, and 2 t salt. Bring to a boil, then simmer about 10 minutes, until potatoes are just tender.

Place the colander in the bowl, then drain the potatoes so that they stay in the colander and the bowl catches the milk. Discard bay leaf.

Preheat the oven to 375.

Spread a single layer of potatoes + leeks in baking dish. Sprinkle with pepper, nutmeg, and a thin layer of cheese. Repeat layers until you run out of ingredients. Pour milk until it reaches the top layer of potatoes (about 1½ c). Chop the other 2 T butter into pieces and dot over the gratin, or drizzle with remaining oil.

Bake until golden brown, about 1 hour.

Notes If you have any milk left over, save it for the next time you make a creamy soup.

Vegetarian Cooking for EveryoneAdapted from Vegetarian Cooking for Everyone (read my review).

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Potato leek gratin

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