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Leek and Potato Gratin

Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: French
Servings: 6 serves

Ingredients

  • 1.2 kg Dutch cream or kipfler potatoes
  • 3 large leeks (white and pale green only), sliced thin
  • 60 g butter
  • 500 ml thickened cream (35% fat)
  • 2 garlic cloves, finely grated
  • 200 g gruyere, finely grated
  • 1 tsp fresh thyme leaves
  • 0.5 tsp freshly grated nutmeg
  • Salt and pepper, generously, at every layer

Instructions

  • Preheat oven to 180°C fan-forced. Generously butter a wide oval baking dish (about 30cm).
  • Wash sliced leeks thoroughly. Melt butter in a wide pan over low heat, add leeks and a pinch of salt, cook gently for 15 minutes until soft and almost melted. Set aside.
  • Slice potatoes uniformly to 2mm thickness using a mandoline. Do not rinse the slices; you want the starch.
  • Whisk the cream with the grated garlic, nutmeg, thyme, generous salt and pepper.
  • Layer half the potato slices in the dish, overlapping slightly. Season generously. Spread half the leek over. Pour over a third of the cream. Scatter a third of the cheese.
  • Repeat with the remaining potato, leek, another third of the cream and a third of the cheese.
  • Pour the remaining cream over the top, finish with the last third of the cheese.
  • Bake uncovered for 50 to 60 minutes until the top is deep amber and the potatoes are tender to a knife. If browning too fast, cover with foil for the last 15 minutes.
  • Rest 10 minutes before serving. The cream needs to settle into a glossy sauce.