Potato and Leek Gratin

 potato and leek gratin

Indulge in the comforting embrace of a classic French dish with our delectable Potato and Leek Gratin recipe. This rustic yet elegant culinary creation is a celebration of simplicity and sophistication, showcasing the harmonious pairing of tender, thinly sliced potatoes and delicate leeks, generously enveloped in a rich, creamy sauce. This recipe will guide you through the steps to achieve a dish that is not only visually stunning but also bursting with layers of flavor and texture. Whether you're hosting an intimate gathering or craving a hearty side for a weeknight dinner, our Potato and Leek Gratin is sure to become a cherished favorite in your repertoire. Let's embark on a culinary journey that elevates the humble potato to a whole new level of deliciousness.


  • 900 grams potatoes
  • 1 leek
  • 2 dl heavy cream
  • 2 tbsp butter
  • 2 dl milk
  • 1 tsp salt
  • pepper (optional)
  • 1 dl parmesan



  1. Preheat the oven to 200°C/400°F
  2. Wash and slice the leek thinly. Peel and slice the potatoes thinly, about 3 mm.
  3. Saute the leek in butter in a skillet over medium heat until softened.
  4. Add the potatoes and leek to an oven-safe form or roasting pan (25 cm x 20 cm). Make sure the leek is spread evenly.
  5. In a pot over medium heat mix milk, cream, and salt and bring to a simmer while stirring.
  6. Pour the mixture over the potatoes and leek in the roasting pan. Season with pepper (optional).
  7. Top with the cheese and bake in the oven for about 40 minutes. Cover with aluminum foil at the end if there is too much color.

leek in a cast iron skillet

potatoes and leek in an enameled cast iron roasting pan

gratin ready to bake in an enameled cast iron roasting pan

potato and leek gratin served


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