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Savory Potato and Leek Gratin

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Savory Potato and Leek Gratin is a creamy, comforting side dish with layers of tender potatoes and sweet leeks baked in a rich, garlicky cream sauce until golden and bubbling. It’s elegant yet simple, perfect for holiday meals or cozy weeknight dinners.

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)

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13‑inch (or similar) baking dish.
  2. Thinly slice the potatoes and leeks. To clean leeks well, place slices in a bowl of water and swish to remove grit; drain.
  3. In a saucepan, warm the heavy cream, milk, garlic, thyme, salt, pepper, and nutmeg over low heat until fragrant but not boiling.
  4. Arrange a layer of potato slices in the baking dish, then a layer of leeks, continuing to alternate until all are used.
  5. Pour the warm cream mixture evenly over the layered potatoes and leeks, pressing down gently so it settles into the layers.
  6. If using cheese, sprinkle it evenly over the top.
  7. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 20–25 minutes, until the top is golden and the potatoes are tender when pierced with a fork.
  8. Let the gratin rest 10 minutes before serving so the layers set. Slice or scoop onto plates and enjoy.

Notes

  • For a slightly lighter version, swap half the heavy cream for half‑and‑half.
  • Try a mix of Gruyère and sharp cheddar for a richer cheesy top.
  • Add sautéed mushrooms or baby spinach between layers for extra veggies.
  • For a rustic twist, leave potato skins on if they’re clean and thin.
  • This dish can be assembled ahead and refrigerated; bring to room temperature before baking.

Nutrition

Find it online: https://cookedbymaya.com/savory-potato-and-leek-gratin/