Print

Creamy Cheesy Potato and Leek Gratin

creamy cheesy potato and leek gratin - featured image
Print Recipe

This comforting potato and leek gratin features thinly sliced potatoes layered with sweet sautéed leeks, sharp cheddar, Gruyère, and a luscious cream sauce. It’s an easy, crowd-pleasing dish perfect for cozy dinners, holidays, or potlucks.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 2 large leeks, white and light green parts only, cleaned and thinly sliced
  • 2 tablespoons unsalted butter, divided
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup Gruyère cheese, grated
  • 1 cup sharp cheddar cheese, grated
  • 2 cloves garlic, minced (optional)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Pinch of nutmeg (optional)
  • 1/4 cup Parmesan cheese, grated (optional)
  • 2 tablespoons chives or parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with 1 tablespoon butter.
  2. Melt remaining 1 tablespoon butter in a large skillet over medium heat. Add sliced leeks and a pinch of salt. Sauté for 5-7 minutes until soft and fragrant. Stir in garlic (if using) and cook 1 more minute.
  3. Peel and slice potatoes thinly (about 1/8 inch thick) using a mandoline or sharp knife.
  4. In a mixing bowl, whisk together heavy cream, milk, salt, pepper, thyme, and nutmeg. Taste and adjust seasoning as needed.
  5. Arrange half the sliced potatoes in overlapping layers in the baking dish. Top with half the sautéed leeks, half the Gruyère and cheddar, and pour half the cream mixture over.
  6. Repeat layers with remaining potatoes, leeks, cheeses, and cream mixture. Press down gently to settle layers.
  7. Cover tightly with aluminum foil and bake for 40 minutes.
  8. Remove foil and bake another 25-30 minutes, until top is golden and bubbling and potatoes are fork-tender.
  9. Let gratin cool for at least 10 minutes before serving. Garnish with chives or parsley if desired.

Notes

Slice potatoes thinly and evenly for best texture. Taste and season the cream mixture before pouring. Bake covered first to ensure tenderness, then uncover for a golden top. Let gratin rest before serving for easier slicing. For extra crispy edges, sprinkle cheese around the rim before baking. Can be made ahead and reheated; leftovers taste even better.

Nutrition

Keywords: potato gratin, cheesy gratin, leek gratin, comfort food, holiday side, gluten-free, vegetarian, creamy potatoes

Find it online: https://hungermind.com/creamy-cheesy-potato-and-leek-gratin-recipe-easy-comfort-food-dinner/