Name: Savory Potato and Leek Gratin
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French‑Inspired
Ingredients: 2 1/2 lb Yukon gold or russet potatoes, thinly sliced; 2 large leeks, cleaned and thinly sliced (white and light green parts); 3 garlic cloves, minced; 1 1/2 cups heavy cream; 1/2 cup whole milk; 1 tsp fresh thyme leaves or 1/2 tsp dried thyme; 1/4 tsp nutmeg (optional); Salt, to taste; Black pepper, to taste; 2 tbsp butter (for greasing the dish); 1 cup grated Gruyère or Parmesan cheese (optional, for topping)

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Savory Potato and Leek Gratin is a creamy, comforting side dish that layers thinly sliced potatoes and tender leeks in a rich, garlicky cream sauce, all baked until golden and bubbling. I love making this dish when I want something classic, cozy, and full of flavor—it’s always a hit at the table.

Why You’ll Love This Recipe

I love this gratin because it’s both elegant and easy. The leeks bring a subtle sweetness that balances perfectly with the rich cream and earthy potatoes. It’s a great side dish for any roasted meat or holiday meal, but I also enjoy it on its own with a simple salad. It looks impressive, but the ingredients are humble and the steps are straightforward.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon gold or russet potatoes, thinly sliced
Leeks, cleaned and thinly sliced
Garlic cloves, minced
Heavy cream
Whole milk
Fresh thyme or dried thyme
Salt
Black pepper
Nutmeg (optional)
Butter (for greasing the dish)
Grated Gruyère or Parmesan cheese (optional, for topping)

Directions

I preheat the oven to 375°F (190°C) and butter a baking dish.
I thinly slice the potatoes and leeks, making sure to clean the leeks well to remove any grit.
In a saucepan, I combine the cream, milk, garlic, thyme, salt, pepper, and a pinch of nutmeg. I warm it gently without boiling to let the flavors blend.
I arrange a layer of potatoes in the baking dish, then a layer of leeks, and continue layering until everything is used.
I pour the warm cream mixture evenly over the layers, pressing down gently to help it settle.
If I’m using cheese, I sprinkle it on top.
I cover the dish with foil and bake for 40 minutes, then uncover and bake for another 20–25 minutes until the top is golden and the potatoes are tender.
I let it rest for 10 minutes before serving so the layers set.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour 25 minutes

Variations

I sometimes swap heavy cream for half-and-half to lighten it up. When I want extra flavor, I use a mix of cheeses like Gruyère and sharp cheddar. I’ve also added thinly sliced mushrooms or sautéed spinach between the layers for more veggies. For a rustic version, I leave the potato skins on.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I cover the gratin with foil and warm it in the oven at 350°F (175°C) until heated through. It can also be microwaved in slices, but the oven keeps the texture better. I don’t recommend freezing it, as the cream sauce can separate.

FAQs

What kind of potatoes work best?

I like using Yukon golds for their buttery flavor and smooth texture, but russets work too and give a fluffier result.

How do I clean leeks properly?

I slice them, then place the slices in a bowl of water and swish them around. The grit falls to the bottom while the leeks float.

Can I make this ahead of time?

Yes, I assemble the gratin a few hours in advance and keep it in the fridge. I let it come to room temperature before baking.

Does this dish need cheese?

Not at all. I sometimes skip the cheese for a cleaner, creamier gratin, and it’s still delicious and flavorful on its own.

Can I make this dish dairy-free?

Yes, I’ve used unsweetened almond milk and dairy-free cream alternatives. The texture is slightly different but still creamy and satisfying.

Conclusion

Savory Potato and Leek Gratin is one of those timeless dishes that always feels special. It’s rich, flavorful, and layered with simple ingredients that come together beautifully. Whether I’m making it for a holiday, a dinner party, or just a cozy night in, this recipe always brings warmth and comfort to the table.