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Savory Potato and Leek Gratin

A creamy, cheesy potato and leek gratin perfect for comfort meals and holiday feasts.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Comfort Food, French
Calories: 320

Ingredients
  

Ingredients
  • 2 lbs Yukon gold or russet potatoes thinly sliced
  • 2 large leeks cleaned and sliced into rings
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 1.5 cups Gruyère cheese grated
  • 0.25 cup Parmesan cheese grated
  • 2 tsp fresh thyme leaves

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Mandoline or knife

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a skillet, melt butter and sauté leeks for 5–7 minutes. Add garlic in the last minute.
  3. Heat cream, milk, salt, pepper, and nutmeg in a saucepan until warm. Stir in 1 cup Gruyère until melted.
  4. Layer one-third of the potatoes in the baking dish. Top with half of the leeks and 1/3 of the Gruyère cheese. Repeat layers.
  5. Top with remaining potatoes, remaining cheese, and Parmesan. Sprinkle thyme over the top.
  6. Cover with foil and bake 35 minutes. Remove foil and bake another 25–30 minutes until golden and bubbling.
  7. Let rest 10 minutes before serving. Garnish with fresh thyme.

Notes

Use a mandoline for evenly sliced potatoes for best results.