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This Potato Leek Gratin is a creamy and comfortable aspect dish you’ll need at each weeknight dinner. With layers of buttery potatoes, tender leeks, and a ridiculously scrumptious cheese sauce in each chew, it’s fully irresistible!
Whether or not you’re planning an extravagant vacation meal or an informal weeknight dinner, this Potato Leek Gratin must be on the menu. It’s a completely crowd-pleasing aspect dish with layers of savory and tacky flavors in each chew! Better of all, the substances are pleasant to your pockets however nonetheless yield restaurant-quality outcomes.
Similar to my vegan cauliflower gratin, this au gratin aspect dish drowns contemporary veggies (leeks and potatoes) in a luscious cheese sauce earlier than it’s baked within the oven. The consequence? Creamy bites of pillow-soft potatoes and subtly candy leeks you may pair with infinite essential dishes.
Recipe options
- This potato and leek gratin is a filling consolation meals that bakes tender Yukon gold potatoes and savory leeks in a wealthy and creamy sauce.
- Who can resist golden, effervescent cheese on prime and buttery potatoes under? Not me! This dish is a crowd-pleaser wherever and everytime you serve it.
- Take pleasure in it as a comforting aspect dish or as a creamy essential dish!
Substances
Yukon gold potatoes – These are my go-to potatoes for au gratin aspect dishes as a result of they all the time change into completely tender and buttery whereas nonetheless holding their form. For those who can’t discover Yukon gold’s, use Russet potatoes as an alternative.
Leeks – Leeks are a part of the onion household, however they aren’t as strongly flavored as white or crimson onions. As a substitute, they’re gentle and candy, much like inexperienced onions.
Herbs and seasonings – I seasoned the leeks, potatoes, and cream sauce with salt, freshly floor black pepper, contemporary thyme sprigs, and a bay leaf. Be at liberty to experiment with extra herbs and seasonings, like contemporary rosemary, paprika, or contemporary dill.
Milk and cream – These are used as the bottom of the cheese sauce. Collectively, they make each chew extremely luscious and wealthy! You’ll be able to strive utilizing solely milk right here, however the sauce gained’t be as thick, doubtlessly making the gratin free and extra liquid-y.
Dijon mustard – Simply 1 teaspoon helps emulsify the sauce and provides it a tangy and sharp chew.
Cheese – I used each Gruyère and Parmesan within the cheese sauce, so there’s no scarcity of tacky taste!
Chives – Contemporary chopped chives on prime add a refreshing onion-y taste, complementing the leeks completely.
Directions
Step 1: Slice and organize the potatoes. Slice the peeled potatoes, then toss them in a bowl with the salt and black pepper. Prepare the slices in a single layer on the underside of a ready casserole dish. Proceed layering till you run out of potatoes.
Step 2: Cook dinner the leeks. Soften the butter in a skillet over medium warmth. Add the leeks, salt, pepper, and thyme, then cook dinner till the leeks have softened. Discard the thyme sprigs and spoon the leeks over the potatoes.
Step 3: Make the sauce. Add the milk, heavy cream, garlic, mustard, and bay leaf to the now-empty skillet. Simmer the sauce till it thickens barely, then discard the bay leaf.
Step 4: Bake. Pour the sauce over the potatoes and leeks, then prime with each sorts of cheese. Cowl the dish with foil and bake till the highest layer of cheese is golden brown and bubbly. Set it apart to chill earlier than garnishing the dish with contemporary chives. Take pleasure in!
Ideas and FAQs
- For essentially the most even potato slices, slice the potatoes with a mandoline or a pointy chef’s knife.
- For cheesier bites, sprinkle shredded Gruyère and/or Parmesan cheese in between every layer of potatoes.
- Attempt to keep away from lowered or low-fat dairy choices for this recipe. Full-fat is the way in which to go as a result of it’s essentially the most wealthy and flavorful!
Tip
All the time wash the leeks effectively earlier than cooking! After they’re sliced, dump them right into a bowl of water and transfer them round to loosen any grime or particles. Drain and pat them dry with a paper towel, then cook dinner as regular.
Variations
- Add extra veggies – Like spinach, sliced candy potatoes, or chopped broccoli.
- For those who can’t discover leeks – Make this with scallions, shallots, chives, or candy onions as an alternative.
- Use a unique form of cheese – Swap the gruyère with Comté, Fontina, cheddar, or Swiss cheese as an alternative.
- High with breadcrumbs – For that excellent golden and crunchy end, prime the leek and potato bake with about 1 cup of buttered breadcrumbs over the last quarter-hour of baking.
Serving ideas
If you wish to flip this casserole right into a full-blown meal, I like to recommend serving it on the aspect of your favourite proteins. It pairs effectively with easy baked salmon fillets or Mediterranean cod. For heartier appetites, serve it subsequent to those pan-seared rooster breasts, pot roast, or creamy garlic rooster.
For a well-rounded dinner, pair the potato and leek bake together with your favourite proteins and some easy aspect dishes, like garlic bread, asparagus soup, and garlic broccoli steaks.
Want to make use of up the leftovers? Attempt folding a scoop into an egg white frittata or warmth it up and luxuriate in it with traditional scrambled eggs!
What does “au gratin” imply?
“Au gratin” interprets to “by grating” or generally “with a crust” in French. An au gratin dish is historically topped with a golden layer of cheese and/or breadcrumbs. Potatoes au gratin, for instance, is a traditional dish that tops thinly sliced potatoes with a creamy cheese sauce.
Do it’s important to peel the potatoes?
No, not in case you don’t wish to. I just like the extra uniform look of the potato rounds with out the pores and skin, however it can save you a little bit of time on prep and cleanup by leaving the skins on.
Storage
Fridge: As soon as the leftovers are cooled to room temperature, switch them to an hermetic container and retailer them within the fridge for as much as 3 days.
Freezer: I don’t suggest freezing the leftovers as a result of the sauce is so dairy-heavy. After thawing, you’ll doubtless see numerous separation, and the feel gained’t be as wealthy and creamy.
Extra casserole recipes
For those who made this potato leek gratin recipe, you should definitely depart a remark and star ranking under. Thanks!
Potato Leek Gratin
This Potato Leek Gratin is a creamy and comfortable aspect dish you’ll need at each weeknight dinner. With layers of buttery potatoes, tender leeks, and a ridiculously scrumptious cheese sauce in each chew, it’s fully irresistible!
Servings:
Directions
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Preheat the oven to 350° F and grease a small casserole dish or 10 inch forged iron skillet with nonstick spray; put aside.
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Slice the potatoes into ⅛-inch rounds. Toss the potatoes with ¾ teaspoon salt and ¼ teaspoon pepper in a big bowl. Layer the rounds within the skillet in a fair layer on the underside of the skillet and proceed layering potato rounds in even layers going up the skillet till out of rounds. Put aside.
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Soften the butter in a big skillet over medium warmth after which add the leeks, remaining salt and pepper, and thyme. Cook dinner till the leeks are tender, about 5-7 minutes. Discard the thyme earlier than sprinkling the leeks overtop of the potatoes.
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In the identical skillet used for the leeks, add the milk, cream, garlic, mustard, and a bay leaf to the skillet. Simmer for five minutes, stirring sometimes to get the browned bits of the underside of the skillet. Take away the bay leaf.
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Pour the milk combination over the leeks and potatoes. High with grated gruyere and parmesan cheese. Cowl with aluminum foil and bake for 40 minutes. Uncover and proceed to bake till the cheese is effervescent, about 15 extra minutes. Take away from the oven and let cool for 10 minutes earlier than serving. Sprinkle with chopped chives and luxuriate in!
Notes
*Energy are per serving and are an estimation.
Vitamin
Serving: 1g | Energy: 232kcal | Carbohydrates: 19g | Protein: 6g | Fats: 15g | Saturated Fats: 9g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 43mg | Sodium: 441mg | Potassium: 434mg | Fiber: 2g | Sugar: 2g | Vitamin A: 918IU | Vitamin C: 21mg | Calcium: 179mg | Iron: 1mg
