Potato Leek Gratin is a decadent dish that combines tender slices of potato with fragrant leeks that are bathed in a rich, creamy sauce and topped with a savory duo of shredded gouda and grated Parmesan cheese.
Jump to:
About This Recipe
Potato Leek Gratin is a quintessential French dish, known as "Gratin Dauphinois." This indulgent dish consists of thinly sliced potatoes and leeks, layered in a creamy sauce that's infused with garlic, and then baked until golden and bubbling.
The topping of melty gouda and nutty Parmesan cheese adds a delightful cheesy crust that contrasts perfectly with the tender potato and leek layers underneath.
If you love the combination of leeks and potatoes, try my savory leek and potato tart and creamy potato leek soup, another true classic. If Sweet potatoes are on your to do list, try my Savory Mashed Sweet Potatoes you will not be sorry you did.
📋 Ingredients
- Russet Potatoes: Russet potatoes have a high starch content that helps create a creamy texture as they cook. Sliced thinly, they absorb the cream and cheese beautifully, resulting in a decadent bite.
- Leeks: Leeks add a mild, sweet, and onion-like flavor to the gratin. They offer a gentle yet distinctive aroma that pairs wonderfully with the creamy components of the dish. Ensure you clean them thoroughly to remove any dirt from between the layers.
- Heavy Cream: The heavy cream provides a rich, velvety texture and contributes to the leek gratins creaminess.
- Aromatics (Garlic, Thyme, Nutmeg): These aromatic ingredients infuse in the heavy cream, giving even more flavor. Garlic adds a savory note, while thyme brings a herbaceous aroma. Nutmeg contributes a warm, slightly sweet flavor that complements the creaminess of the dish.
- Gouda Cheese: Gouda cheese has a semi-soft texture and a slightly sweet, nutty flavor. When shredded and baked on top of the gratin, it forms a gooey, golden crust that adds a wonderful contrast to the creaminess of the potatoes and leeks.
- Parmesan Cheese: Parmesan cheese is known for its intense, salty, and nutty flavor. Grated Parmesan is typically used as a topping in the gratin, creating a delicious savory and slightly crisp layer.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Cheese Choices: Instead of gouda and Parmesan, use Gruyere, which is more traditionally used in potato gratin. Other suggestions are cheddar cheese or crumbles of creamy and tangy goat cheese.
- Add Herbs: Add additional herbs such as rosemary, or sage to the cream mixture.
- Caramelized Onions: Instead of leeks, try caramelized onions or caramelized shallots (I love making a batch to put on top of prosciutto pizza) for a sweeter flavor.
- Bacon or Pancetta: For a salty addition, layer crispy bacon or pancetta bits between the potato and leek layers. The smoky, salty notes will add a delicious twist!
- Potato Variety: Experiment with different potato varieties such as sweet potatoes, Yukon Gold, or red potatoes to give the dish a unique texture and flavor.
⏲️ Instructions
Step 1: Saute the sliced leeks until softened, but not browned. For about 10-12 minutes.
Step 2: Add the heavy cream to a small pot along with a few sprigs of fresh thyme, the garlic clove, nutmeg, salt and pepper. Bring the cream to a gentle simmer to warm through, for about 5-7 minutes.
Step 3: Add half of the sautéed leeks to the bottom of a buttered casserole dish.
Step 4: Layer the sliced potatoes in the casserole dish.
Step 5: Layer the rest of the sautéed leeks on top of the sliced potatoes, gently nestling some in between the potato slices.
Step 6: Strain the heavy cream and pour the infused cream over the leek and potatoes.
Step 7: Top the potato gratin with shredded gouda, grated Parmesan and fresh thyme.
Step 8: Bake the potato and leek gratin at 425 degrees Fahrenheit for 45-50 minutes until bubbly and cooked through. Place under the broiler for 3-5 minutes for a golden brown top.
📍 Recipe Tips
- Use the Right Potatoes: Opt for starchy potatoes, such as Russet or Yukon Gold, as they hold up well during baking and become wonderfully creamy.
- Slicing Uniformly: Use a mandoline slicer or a sharp knife to ensure that your potatoes have consistent thickness and cooks evenly.
- Prep Leeks Ahead: Leeks freeze very well and I often prep a bunch ahead of time when I want to make vichyssoise. To prep leeks, slice them thin and submerge in water to remover any dirt stuck between the layers. Then remove and dry the sliced leeks and place them in a resealable plastic bag in the freezer.
- Broil the Top: If the top isn't brown enough while baking, place it under the broiler for a few minutes. But keep a close eye on it, so it doesn't burn too quickly.
Recipe FAQs
Absolutely! Assemble the potato gratin a day in advance and refrigerate it, then bake as usual. You can also bake the gratin, then let it completely cool and warm through when ready.
If you can't find leeks, you can substitute with thinly sliced onions or shallots for a different flavor profile.
Serving Suggestions
Leek potato gratin is a fantastic addition to your Thanksgiving table! Here are a few suggestions on what to serve with the potato gratin.
- Sautéed Green Beans with Toasted Pine Nuts
- Roasted Carrots with Pomegranate
- Savory Bread Pudding with Leeks and Gruyere
- Roasted Delicata Squash with Parmesan
More Potato Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Potato Leek Gratin
LittleFerraroKitchen.com
Equipment
Ingredients
- 4 medium sized Russet potatoes sliced thin
- 2 tablespoons olive oil
- 1 leek sliced thin
- 2-3 sprigs fresh thyme leaves + more for garnish
- 1 ½ cups heavy cream
- Garlic clove gently smashed
- ¼ teaspoon ground nutmeg
- ¾ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ cup shredded gruyere or gouda
- ¼ cup Grated Parmesan
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a small pot, add the heavy cream along with thyme, garlic, nutmeg and salt and pepper. Bring the cream to a gentle simmer to warm through, for about 5-7 minutes.
- Meanwhile, place a medium sized skillet over medium heat and drizzle with olive oil. Add the sliced leeks and sauté until the leeks are soft but not browned, for about 10-12 minutes. Once done, set the skillet aside.
- Grease a medium sized 8 x 10 inch casserole dish with 1 tablespoon of softened butter, all around the bottom and sides of the dish.
- Transfer half pf the sautéed leeks to the bottom of the casserole dish, then stack the sliced potatoes on top and then layer the other half of the sautéed leeks on top.
- Remove the thyme and garlic from the cream mixture and gently pour the warm cream around the sliced potatoes.
- Top the gratin with shredded gouda, Parmesan cheese and fresh thyme.
- Place the gratin on a small baking sheet, just in case it spills over and place in the oven for 45-50 minutes, until the potatoes are tender and cream has thickened.
- If the top doesn't brown as much as you like, place potato gratin under the broiler for 3-5 minutes.
Notes
-
- Use the Right Potatoes: Opt for starchy potatoes, such as Russet or Yukon Gold, as they hold up well during baking and become wonderfully creamy.
-
- Slicing Uniformly: Use a mandoline slicer or a sharp knife to ensure that your potatoes have consistent thickness and cooks evenly.
-
- Prep Leeks Ahead: Leeks freeze very well and I often prep a bunch ahead of time when I want to make vichyssoise. To prep leeks, slice them thin and submerge in water to remover any dirt stuck between the layers. Then remove and dry the sliced leeks and place them in a resealable plastic bag in the freezer.
- Broil the Top: If the top isn't brown enough while baking, place it under the broiler for a few minutes. But keep a close eye on it, so it doesn't burn too quickly.
Luv2cook says
This dish is the creamiest cheesiest dish ever. I followed the recipe exactly and it was perfect. Make sure to give the top a good browning. It was bubbling Hot for 10 minutes after taking it out of the oven. So Good.
KitchenComfort says
We saw this recipe yesterday and made it last night. The combination of the Gooey cheeses are wonderful. The recipe calls for gruyere or gouda, we used both. A mandolin makes cutting the perfect potato evenly and consistent very easy. We are cooking with leeks more often. We bought a bunch, cut and cleaned them then froze them.